Obviously, I made this for my daughter via the chicken tenders. This reciped would be the same for breast, thighs, legs and wings. You can fry food in a deep frier or using less oil in a cast iron pan. This is a good starting point for any fried chicken. I am constantly trying different vartions. The important point in the buttermilk marinade for the chicken. Breading options can vary drastically. Give it a try and hope you enjoy.
Southern Buttermilk Fried Chicken Tenders Episode 28
2 T smoked paprika
2 t sea salt
1 t garlic powder
1/2 t tumeric
1 t thyme
1 1/2 t oregano
1 T white pepper
1 t black pepper
optional 1-2 t cayenne pepper for heat)
4 boneless chicken breasts
2 T of spice blend
1 T-1/4 C of hot sauce
Buttermilk to cover chicken
2 1/4 C all purpose flour
2 t baking powder
1/4 C self rising stone ground corn flour (crunchier texture)
1 T garlic salt
add rest of spice blend
Cut boneless chicken into equal size pieces
add 2 T of spice blend and mix
add hot sauce
cover with buttermilk and mix
refrigerate for 24 hours
let chicken sit at room temperature for 1 hour
coat chicken liberally in flour mixture and let sit for 15 minutes
you can coat in flour a second time if you like but let sit before cooking
cook chicken at 325-350 degree oil until done ( Golden Brown) (darker brown will be crunchier but don't burn)
You can make this without the corn flour as well as substitute 1/4 C corn or potato starch for the corn meal. This will give you a crispier crust.
You can make regular boned fried chicken with this recipe as well.
Make sure you add cooked chicken to wire rack not a paper towel:
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