Description
Deliciously crispy fried chicken marinated in buttermilk and seasoned to perfection.
Ingredients
Scale
- 1 pound boneless chicken breasts or tenders
- 1 cup buttermilk (For halāl: use buttermilk substitute like dairy milk with 1 tablespoon of lemon juice)
- 1 cup all-purpose flour
- 1 tablespoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying (canola or vegetable oil)
- Sliced pickles
- Coleslaw
- Dipping sauces
Instructions
- In a bowl, combine the buttermilk with salt and pepper. Add the chicken, ensuring it’s fully submerged. Let it marinate for at least 30 minutes (or up to 2 hours for more flavor).
- In another bowl, mix together the flour, cayenne pepper, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
- Remove the chicken from the marinade and let the excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure a good coating.
- In a deep skillet or fryer, heat about 2 inches of oil over medium-high heat until it reaches 350°F.
- Carefully add the coated chicken strips to the hot oil, frying in batches to avoid overcrowding. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F.
- Remove the chicken from the oil and drain on paper towels. Serve immediately with your favorite toppings!
Notes
- This recipe is adaptable. You can adjust the spices according to your preference.
- For a lighter option, you can bake the chicken instead of frying.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 1g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg