Fried Chicken

Fried Chicken


buttermilk 3 1/2 cups
milk 3 1/2 cups
spanish onion 1, cut into 1/2" slices
jalapeños 2, sliced
Kosher salt 1 T
Tabasco Sauce 1 T
boneless skinless chicken strips 2 lbs

Seasoned Flour

flour 3 1/2 cups
granulated garlic 2 T
onion powder 2 T
dried thyme 1 T (or a little more)
ground sage 2 tsp
smoked paprika 1 T
cayenne pepper 1/2 tsp
Kosher salt 1 T (or a little more)
coarse black pepper 1 T (or a little more)

For Frying

Canola oil
fried chicken

Combine marinade and chicken. Cover and refrigerate for 24 hours.

Dredge marinated chicken in seasoned flour and fry 6-7 minutes in 350 F oil. This can be done in a stovetop pan or in a deep fryer.

Jalapeño and onion rings from the marinade can also be dredged and fried.



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