Chicken is one of the proteins we eat in my house. I try to change things up so the kids won’t be bored with it. Here, I’m sharing one of the ways I make my chickens, and trust me this is better than “fast food” chicken. It was coated twice before I fry the chicken. I used one habanero/rodo for a little kick but it’s optional, so adjust the season to your preference. You may want to check other chicken recipes on my blog. Let’s fry some chickens!
- 1.5 Pound Chicken
- 1.5 Cups Buttermilk
- Small onion (chopped)
- 1 Habanero/Rodo/Jalapeno (optional)
- Pinch of Knorr powder
- 1.5 Cups All-purpose flour
- 2 Teaspoons Baking powder
- 1 Teaspoon Cayenne pepper
- 1 Teaspoon Smoked paprika
- Salt and pepper
- Oil for frying
- Clean the chicken breast
- Slice up the chicken if it’s too big
- Place a slice of chicken over a parchment paper and cover with another parchment paper
- Use a mallet to flatten the chickens or a rolling pin to pound/flatten.
- Season the buttermilk with salt and pepper, also add habanero if you’re using spice.
- Add the flatten chicken into the seasoned buttermilk and marinate for at least 30 minutes.
- In another plate mix the flour, baking powder, cayenne, paprika peppers, salt, and peppers
- Heat up oil in a dutch/frying pan/skillet to about 350 degrees F.
Remove the chicken from the marinade and coat in the flour mixture.
Put the coated chicken in the marinade again.
Place the chicken in the flour mixture to coat again.
- Fry the chicken for about 2-3 minutes on each side or until golden and crispy.
- Preheat the oven to about 250 degrees F
- Drain the chicken on a rack and place the fried chicken into the oven to keep them warm while you fry the remaining chickens.
- Serve and enjoy with the sauce of your choice.