#Spicy #chicken #recipe
Spicy chicken recipe
These spicy chicken offerings are ridiculously delicious! Chicken strips marinated in buttermilk and spicy sauce, then fried for an extra crunch. Should I say more?
ingredients
Instructions
Mix the chicken with the marinade, cover and refrigerate for a long time. Night, minimum 2 hours.
Meanwhile, combine all your dry mixes. I find it easier in a small tray, but you can also use a bowl. One by one, your chicken comes off in the dry mix, taking care to cover each chicken specification. Press the mixture on the right side of the chicken so that it is
beautiful and flaky. Place on a fence and repeat.
Warm up your oil to about 350f / 175c. To test without a thermometer, place a small piece of battery in the eyes. If it goes up very slowly, you should be ready to go. Average heat for about 5 to 8 minutes should suffice.
When working in batches of 3 or 4, carefully place your strips in the oil. Separate them with flip-flops if the time stays together, then leave them for 3-4 minutes until they are golden. Turn and leave for a few minutes until the mixture is golden and viscous. If your oil is too hot for more oil / lower the heat. If you are not confident with frying, try a strip first.
Place on a rack with a tray or paper towel underneath. Enjoy with a dip!
These spicy chicken offerings are ridiculously delicious! Chicken strips marinated in buttermilk and spicy sauce, then fried for an extra crunch. Should I say more?
ingredients
- 1.3 lb / 600 g chicken breasts cut into strips (one breast should contain about 5 to 6 strips)
- 3-4 cups / 750 ml - 1 liter of oil for frying (see notes)
- Marinade
- 1 cup / 250 ml of buttermilk
- 1/4 cup / 60 ml hot sauce (I use Frank)
- 1/2 teaspoon of salt
- 1/2 c. White pepper
- Dry mix
- 1 3/4 cup / 225g plain flour
- 2 tablespoons. With paprika
- 1.5 c. Cayenne pepper
- 1 C. Each tea: garlic powder, onion powder, baking powder, salt
Instructions
Mix the chicken with the marinade, cover and refrigerate for a long time. Night, minimum 2 hours.
Meanwhile, combine all your dry mixes. I find it easier in a small tray, but you can also use a bowl. One by one, your chicken comes off in the dry mix, taking care to cover each chicken specification. Press the mixture on the right side of the chicken so that it is
beautiful and flaky. Place on a fence and repeat.
Warm up your oil to about 350f / 175c. To test without a thermometer, place a small piece of battery in the eyes. If it goes up very slowly, you should be ready to go. Average heat for about 5 to 8 minutes should suffice.
When working in batches of 3 or 4, carefully place your strips in the oil. Separate them with flip-flops if the time stays together, then leave them for 3-4 minutes until they are golden. Turn and leave for a few minutes until the mixture is golden and viscous. If your oil is too hot for more oil / lower the heat. If you are not confident with frying, try a strip first.
Place on a rack with a tray or paper towel underneath. Enjoy with a dip!
