Ingredients
-
2
-
2
-
1
-
2
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
2
-
-
-
Directions
Spicy Garlic Buttermilk Battered Fried Chicken Strips, Tasty mixture of spice and garlic create a crispy chicken coating that will be the hit any time it is served , I really need to stop my consumption of fried foods, buy ya know what? I’m just too sexy for my cheetah spandex too sexy for my cheetah spandex
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Steps
|
1
Done
|
In a Deep Bowl Mix Together Buttermilk, Pepper Sauce, and Mashed Garlic. |
|
2
Done
|
Cut Chicken Breasts in Half Lengthwise So That They Are in Strips Roughly 1 Inch Wide and 4-7 Inches Long. |
|
3
Done
|
Add Chicken to Buttermilk, Pepper, Garlic Mix and Stir So That Chicken Is Well Coated. Cover the Bowl and Marinate in the Refrigerator Several Hours or Overnight. |
|
4
Done
|
Remove Chicken from Refrigerator About 1/2 Hour Before Cooking. |
|
5
Done
|
in a Shallow Dish Mix Together the All Purpose Flour, Oregano, Garlic Powder, Paprika, Cayenne, Salt, and Ground Pepper. Exact Amounts of Spices Can Be Adjusted to Personal Tastes. |
|
6
Done
|
Remove Chicken from Buttermilk Mixture One Piece at a Time Shake Off Excess Liquid and Then Toss Into Flour Mixture to Coat. Place Each Piece on a Clean Dry Baking Pan. When All Pieces Are Coated, Dip Each Piece, One at a Time Again, Into Buttermilk and Toss Again in Flour Mixture, Remove and Set in Back Into Baking Pan. |
|
7
Done
|
Pour About 1 1/2 Inches of Vegetable Oil (canola, Corn, Peanut, Etc.) Into a Heavy Skillet or Use a Deep Fryer Filled With Oil (as Per Fryer Specifications), and Heat Oil to 360 Degrees. |
|
8
Done
|
Carefully Drop Pieces of Chicken a Few at a Time Into Hot Oil and Cook About 3-4 Minutes Until Pieces Are Golden Brown. Do not Add Too Many Pieces at One Time or the Oil Temperature Will Drop Too Low. |
|
9
Done
|
Remove Chicken from Hot Oil and Place on Clean Paper Towels to Drain. These Serve Immediately or Allow to Cool to Room Temperature. |
|
10
Done
|
For Extra Spicy Chicken Increase Amount of Cayenne Pepper in Flour Mixture. |
