Serves 1
Directions
- 1Slice the chicken breasts into strips about 1 inch thick and 3 T–4 inches long (roughly tender-sized).
- 2In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined.
- 3Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
- 4In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix.
- 5Add neutral oil to a large pot or deep skillet until it is about 2 T–3 inches deep. Heat the oil to 350 T°F / 175 T°C.
- 6Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.
- 7Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture.
- 8Shake off any extra flour and gently place into the hot oil.
- 9Fry for 7 T–10 mins, or until golden brown and cooked through.
- 10Transfer the chicken to a paper towel-lined rack to drain.
- 11In a bowl, combine all the sauce ingredients then refrigerate.
- 12Serve the chicken with a side of sauce, texas toast & crinkle fries.
Ingredients
- 2 lbs chicken breast, sliced into strips (or use tenderloins)
- 2 cups buttermilk
- 0.33 cup pickle juice
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- Neutral oil, for frying
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tsp baking powder
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp salt
- 2 tsp black pepper
- 0.5 cup mayonnaise
- 0.25 cup ketchup
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp seasoning salt
Equipment
large potdeep skilletpaper towel-lined rack
Tips
- For extra tender chicken, refrigerate the chicken in the buttermilk mixture overnight.
- Keeping the oil around 350 T°F / 175 T°C ensures crispy chicken without burning the coating.
- Don T’t touch the chicken for the first 1 T–2 minutes during frying to get the perfect crust.
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