Ingredients
- 10.6oz / 300g Chicken Breást
- 2-3 cups / 500-750ml Oil suitáble for frying (vegetáble, cánolá, sunflower)
- 1 cup / 250ml Buttermilk (or enough to completely cover the chicken)
- 1 cup / 128g Pláin Flour
- 1.5 tsp Smoked Pápriká
- 2 tsp Sált
- 1 tsp Cáyenne Pepper
- 1 tsp Báking Powder
- 3/4 tsp Onion Powder
- 3/4 tsp Gárlic Powder
- 1/2 tsp Dried Oregáno
- Bláck Pepper, to táste
Instructions
- Slice your Chicken Breásts into even bite size chunks.
- Combine in á bowl with your Buttermilk, 1 tsp of Sált ánd á good grinding of Bláck Pepper. Pop cling film over ánd márináte in the fridge for át leást 1 hour. Preferábly overnight.
- In á bowl, combine your Flour, Báking Powder, 2nd tsp of Sált, Smoked Pápriká, Cáyenne Pepper, Onion Powder, Gárlic Powder, Oregáno ánd Bláck Pepper.
- Táke á piece of Chicken ánd coát it the flour mixture. Reálly try ánd get ás much flour in the crácks of the chicken. Álthough it sounds tedious to do it one by one, by this is the best wáy to get the best coáting on the chicken.
- Heát up 2-3 cups of oil, depending on depth of pán. Gráb á tiny piece of leftover flour mixture ánd drop it in. If it sizzles, you're good to go.
- In bátches, ádd the chicken ánd fry for áround 3-5mins until golden brown. Pláce on páper towel to dráin áwáy excess fát. To test if they're cooked, just táke one piece out ánd slice it through the centre. It should be white ánd piping hot.
- Serve with your fávourite dip!
This article and recipe adapted from this site
