JULIE ROYLE
4 cups flour
1/2 teaspoon paprika
1 tablespoon kosher salt
1/4 teaspoon sage
1/4 teaspoon dry mustard
1/4 teaspoon chili powder
1/4 teaspoon ground pepper
2 to 3 chicken breasts, sliced into 1/4 inch strips
2 cups buttermilk
canola or peanut oil
Tabasco sauce
Fill a medium-sized saucepan about 2 inches deep with oil. Heat to 375° (about medium-high to high.) Cover a baking rack with paper towels and set near pot of oil (but not too close.) Pour buttermilk into a medium bowl. Shake a few drops of Tabasco sauce into buttermilk and mix. Set aside. In a large/deep bowl (or a Ziploc Freezer bag) combine flour, paprika, salt, sage, dry mustard, chili powder and pepper. Dredge chicken in batches (about 4 to 5 pieces at a time) in flour. Remove. Then soak each piece in the buttermilk and return again to the flour. Coat well. Place chichen in hot oil and cook on each side about 2 minutes. (Chicken should immediately rise to top of oil and bubble rapidly.) Chicken should be a medium to dark golden brown when done. Remove and place on rack to cool and drain excess oil. Lightly season with kosher salt. Continue dredging and cooking chicken in batches until all are cooked. Serve with ranch dressing (homemade buttermilk ranch is the best) and BBQ sauce.
GREAT SERVED WITH JULIE’S COLESLAW! (SIDE DISHES.)
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