#butterfly #chicken #recipe
butterfly chicken recipe
These extra-raw homemade buttermilk offerings are covered with a perfect seasoning.
INGREDIENTS
INSTRUCTIONS
Place chicken strips in medium bowl and buttermilk on top until submerged. Place in the refrigerator and let soak for at least 30 minutes.
Take another bowl and add the flour and seasonings. Mix with a fork. Add about 1/4 cup flour buttermilk by mixing gently with your fork. (This will create small tufts of dough that will make the chicken crispier!)
Heat your fryer to 375 F or add 1 "of oil in a cast iron skillet and heat over medium heat.
Once the chicken fillets are cooked, remove them from the buttermilk mixture and slide them into the flour. Turn them over to coat each side
When the oil is hot, add the chicken fillets and fry them several times if necessary. 2 minutes, until golden and crispy.
These extra-raw homemade buttermilk offerings are covered with a perfect seasoning.
INGREDIENTS
- 1 lb. chicken fillets
- Buttermilk
- 1 1/2 cups flour
- 1 teaspoon of salt
- 1/2 c. Black pepper
- 1/2 c. Teaspoon of garlic powder
- 1/4 c. Onion powder
- 1 / 8-1 / 4 c. Cayenne tea
- Frying oil
INSTRUCTIONS
Place chicken strips in medium bowl and buttermilk on top until submerged. Place in the refrigerator and let soak for at least 30 minutes.
Take another bowl and add the flour and seasonings. Mix with a fork. Add about 1/4 cup flour buttermilk by mixing gently with your fork. (This will create small tufts of dough that will make the chicken crispier!)
Heat your fryer to 375 F or add 1 "of oil in a cast iron skillet and heat over medium heat.
Once the chicken fillets are cooked, remove them from the buttermilk mixture and slide them into the flour. Turn them over to coat each side
When the oil is hot, add the chicken fillets and fry them several times if necessary. 2 minutes, until golden and crispy.
