Ready for that quarantine body? Make sure to include fried chicken on that diet!
Prep Time20 minsCook Time30 minsTotal Time50 mins
INGREDIENTS
3 chicken breasts, cut into 4 thin slices, or smaller if you want chicken tenders or chicken nuggets
vegetable oil
Buttermilk (well, imitation buttermilk, the pantry version)
3 tbsp vinegar
3 cups milk (enough to cover the chicken)
Batter Mixture
3 cups flour
spice mixture (I don't really use specific measurements, lol, but it's good to be generous with each spice because that is where you get the taste from.
spice mixture (garlic powder, black pepper, paprika, salt, parsley, oregano, ginger powder)
2 tsp baking soda
Egg Wash
1 cup flour
water, as much as needed
2 eggs
DIRECTIONS
Imitation Buttermilk
1Pour the milk in a deep bowl for marinating. Add the vinegar, stir lightly. Let sit for 10 minutes.
2Add the chicken. Let it marinade for at least two hours. The purpose of the buttermilk marinade is for flavor and to make the meat tender. I’ve also made it without marinading so it’s not super crucial, but it does make enough of a difference to try it out.
Flour Batter
3Combine the flour with all of the ingredients and the spices. The purpose of the baking soda is to cancel out the acidity of the buttermilk.
Egg Wash
4Put the flour in a small bowl. Add water as needed, mix until the flour is fully incorporated. You are looking for a consistency that is pretty light but not super watery, but not thick like a pancake batter, more like a crepe batter. Add the eggs and mix together.
Prep
5Remove the chicken from the marinade. Let it drip, then put them on the flour batter.
6Dredge them lightly in the flour batter, then put it on the egg wash.
7Coat thoroughly on the egg wash then put it on the flour batter again.
8Make sure that the flour batter really sticks on. I like to really press down on the chicken, this is where you get that flaky texture.
9Heat the oil. If you have an oil thermometer great, you are looking for 350 F. If not, I just throw some flour. If it sizzles and rises up, it is ready for frying! How long you cook each chicken depends on the size of the cuts. Smaller ones will cook faster and the bigger ones will cook slower. Make sure to really control the temperature. If it's too hot, the outside will burn but the inside will be raw; too low and your chicken will be there too long and it will be drenched in oil. Avoid overcrowding the pan. Each time you throw a chicken, the temperature of the oil is affected.
10As each chicken finishes, place them on a cookie drying rack if available. The purpose for that is when the chicken cools, the moisture circulates better, preventing it from becoming soggy. If a drying rack is not available, it is not too big of a deal.
11Sprinkle the chicken with a spice mixture (garlic powder, black pepper, salt, ginger) when done. You want to do this soon as you pull the chicken out, because if it is sprinkled when the chicken has cooled, it will just sit there, the goal is for it to really incorporate on the meat.
Ingredients
3 chicken breasts, cut into 4 thin slices, or smaller if you want chicken tenders or chicken nuggets
vegetable oil
Buttermilk (well, imitation buttermilk, the pantry version)
3 tbsp vinegar
3 cups milk (enough to cover the chicken)
Batter Mixture
3 cups flour
spice mixture (I don't really use specific measurements, lol, but it's good to be generous with each spice because that is where you get the taste from.
spice mixture (garlic powder, black pepper, paprika, salt, parsley, oregano, ginger powder)
2 tsp baking soda
Egg Wash
1 cup flour
water, as much as needed
2 eggs
Directions
Imitation Buttermilk
1Pour the milk in a deep bowl for marinating. Add the vinegar, stir lightly. Let sit for 10 minutes.
2Add the chicken. Let it marinade for at least two hours. The purpose of the buttermilk marinade is for flavor and to make the meat tender. I’ve also made it without marinading so it’s not super crucial, but it does make enough of a difference to try it out.
Flour Batter
3Combine the flour with all of the ingredients and the spices. The purpose of the baking soda is to cancel out the acidity of the buttermilk.
Egg Wash
4Put the flour in a small bowl. Add water as needed, mix until the flour is fully incorporated. You are looking for a consistency that is pretty light but not super watery, but not thick like a pancake batter, more like a crepe batter. Add the eggs and mix together.
Prep
5Remove the chicken from the marinade. Let it drip, then put them on the flour batter.
6Dredge them lightly in the flour batter, then put it on the egg wash.
7Coat thoroughly on the egg wash then put it on the flour batter again.
8Make sure that the flour batter really sticks on. I like to really press down on the chicken, this is where you get that flaky texture.
9Heat the oil. If you have an oil thermometer great, you are looking for 350 F. If not, I just throw some flour. If it sizzles and rises up, it is ready for frying! How long you cook each chicken depends on the size of the cuts. Smaller ones will cook faster and the bigger ones will cook slower. Make sure to really control the temperature. If it's too hot, the outside will burn but the inside will be raw; too low and your chicken will be there too long and it will be drenched in oil. Avoid overcrowding the pan. Each time you throw a chicken, the temperature of the oil is affected.
10As each chicken finishes, place them on a cookie drying rack if available. The purpose for that is when the chicken cools, the moisture circulates better, preventing it from becoming soggy. If a drying rack is not available, it is not too big of a deal.
11Sprinkle the chicken with a spice mixture (garlic powder, black pepper, salt, ginger) when done. You want to do this soon as you pull the chicken out, because if it is sprinkled when the chicken has cooled, it will just sit there, the goal is for it to really incorporate on the meat.
Fish Food