-
1
Preheat a 12-inch chicken fryer with 3/4 inch canola oil to medium to medium high heat.
-
2
The oil should be shimmering.
-
3
1.
-
4
Create a dredging station with 3 pie plates: 2 cups of flour in the first one, buttermilk and hot sauce in the second, the remaining flour, cornstarch and spices in the third.
-
5
2.
-
6
Cut the chicken breasts into strips (4 to 5 strips per breast).
-
7
3.
-
8
Test the oil by putting a pinch of flour into it.
-
9
If the flour immediately bubbles up, then its ready!
-
10
4.
-
11
Place 4 strips into the first pie plate, making sure to cover the entire strip with flour.
-
12
Then, one by one, dip the strip into the buttermilk, then into the seasoned flour, making sure to press the flour into the buttermilk.
-
13
Lay the strip into the oil and repeat the procedure with the remaining 3 strips.
-
14
5.
-
15
Once the chicken is golden brown on the cooking side, flip the strip over and let it fry till brown on the other side.
-
16
Remove and drain on a rack placed over a paper towel-lined baking sheet.
-
17
Immediately sprinkle the chicken with salt (always salt fried foods when they come out of the oil!)
-
18
6.
-
19
Repeat the process with the remaining chicken until all the chicken is fried!
-
20
These are really good with honey mustard or french fry sauce!
-
21
Any leftovers can be cut up and used in a chicken salad.
