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Categories:Viewed: 17 - Published at: 2 years ago
Ingredients
- 4 boneless chicken breasts
- 4 boneless chicken thighs
- Salt and freshly ground black pepper
- 3 cups buttermilk
- 1 liter canola, approximately, as needed for deep-frying
- 2 cups all-purpose flour, approximately, as needed for breading stage
- 3 to 5 eggs beaten, as needed for egg wash
- 3 cups cornmeal, approximately, as needed for breading stage
- 1 tablespoon paprika (you may need more if you use more cornmeal in breading)
Method
- Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels.
- Season with salt and pepper and place in a nonreactive bowl.
- Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
- Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
- Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste.
- Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away.
- Dip the floured chicken in the egg wash and then coat with the cornmeal mixture.
- Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes.
- (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.)
- Allow to drain on paper towels and serve.
