Serves 4 - 6
Ingredients:
2 lbs boneless skinless chicken breasts
2 cups buttermilk
1 teaspoon red pepper sauce
2 garlic cloves, mashed
2 cups all-purpose flour
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups vegetable oil
Directions:
1
In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.
2
Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.
3
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
Remove chicken from refrigerator about 1/2 hour before cooking.
5
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
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
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
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
Remove chicken from hot oil and place on clean paper towels to
drain. These serve immediately or allow to cool to room temperature.
