|
Yields: 6 servings |
Ingredients |
TOOL NEEDED: (CLICK TO PURCHASE)
Either of these Pots works great for this recipe!
| Induction 21 Stainless Steel Stockpot (6 Qt.) |
3.Clad Tri-Ply Stockpot (7 Qt.) |
Stainless Steel Flat Whisk |
 |
 |
 |
1. Whisk together buttermilk, sugar, garlic, eggs, and salt. Place chicken into this mixture and cover. Place in refrigerator for 1 hour.
2. Prepare the flour mixture by adding flour and chili powder together in large Ziplock bag. Close and shake to mix.
3.Heat oil to 300-325°F. Use a thermometer to check regularly. Adjust heat to maintain this temperature.
4. Remove chicken from buttermilk. Add the lime zest to the buttermilk and mix. Place one piece of chicken at a time into the bag and shake. Then, place back into buttermilk and then flour one more time. Shake off excess flour.
 |
|
5. Drop chicken (only a few pieces at a time,) into the hot oil. Fry for 4 minutes if drumstick and 8-10 minutes for larger breasts and thighs. The pieces should be golden brown when you remove them.
6. Allow to cool and serve!
Enjoy!
