Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup hot sauce
- 1/4 cup buttermilk
- 3 cloves garlic, minced
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Meat thermometer
Step-by-step instructions:
1. In a large bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. In a separate bowl, whisk together the eggs, hot sauce, buttermilk, and minced garlic.
3. Cut the chicken breasts into strips or nuggets.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F.
5. Dip each piece of chicken into the egg mixture, then coat in the flour mixture.
6. Fry the chicken in the hot oil until golden brown and cooked through, about 5-7 minutes depending on the size of the chicken pieces. Use a meat thermometer to ensure the internal temperature reaches 165°F.
7. Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
8. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oil temperature: 350°F
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 20g
- Protein: 30g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 1g
Substitutions for ingredients:
- If you don't have buttermilk, you can substitute with regular milk and 1 tablespoon of lemon juice or vinegar.
- If you don't have hot sauce, you can use cayenne pepper or chili powder.
Variations:
- For a milder version, reduce the amount of cayenne pepper or omit it altogether.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- For a healthier version, bake the chicken in the oven instead of frying it.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy exterior.
- Don't overcrowd the fryer or pot, as this will lower the temperature of the oil and result in soggy chicken.
- Use a meat thermometer to ensure the chicken is cooked through and safe to eat.
Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with a variety of dipping sauces.
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of coleslaw or potato salad.
- Pair with your favorite beer or cocktail.
Suggested side dishes:
- Coleslaw
- Potato salad
- French fries
- Sweet potato fries
- Corn on the cob
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough and that the chicken is not overcrowded in the fryer or pot.
- If the chicken is overcooked or dry, reduce the cooking time or temperature.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked through and safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Fried chicken has been a staple in Southern cuisine for centuries, with roots in African American and Scottish cuisine.
Flavor profiles:
- Spicy, garlicky, crispy, savory
Serving suggestions:
- Serve hot with your favorite dipping sauce and a side of coleslaw or potato salad.
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