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Spicy Buttermilk Fried Chicken

4 servings

Ingredients

2 pounds boneless, skinless, chicken breasts
1 cup buttermilk
2 tablespoons hot sauce
3/4 cup all purpose flower
1/4 cup cornmeal
2 teaspoon salt
1 table spoon garlic powder
1 tablespoon onion powder
2 teaspoons freshly cracked black pepper
2 tablespoons fresh mixed herbs (parsely,oregano,or thyme)
1 quart of canola oil

Method

Trim the chicken breasts removing the fat and tendons.Cut them into two inch wide strips.Mix the buttermilk and the hot sauce in a large bowl and marinate the chicken over night in the refrigerator.

Combine the flour, cornmeal,seasonings, and herbs in a large self-sealing bag. Add the chicken pieces, a few at a time, to the bag and shake in the seasonsed flour.

Heat the oil in a large skillet to 350 F. Fry chicken uncovered in the oil, cooking only as many pieces at one time as will fit in without crowing. Turn pieces after 2 minutes, and cook until golden brown all over.