J
Jeanh
Guest
INGREDIENTS:
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons hot sauce of choice, use more or less depending on heat preference
- ½ cup flour mixed with 2 teaspoons cornstarch
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- ½ teaspoon sugar
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup buttermilk
- ½ cup water
- 4 tablespoons hot sauce of choice, use more or less depending on heat preference
- 2 teaspoons white vinegar
- Blue cheese dressing
- Celery sticks
INSTRUCTIONS:
- Place the chicken pieces and 2 tablespoons hot sauce in a bowl and stir to thoroughly combine. Set aside.
- Place the ½ cup flour/cornstarch mixture in a shallow bowl and set aside.
- Combine the 2 cups of flour, baking powder, salt, sugar, garlic powder and onion powder in a large mixing bowl and whisk in the buttermilk and water until no lumps remain. Add the 4 tablespoons of hot sauce and stir to combine.
- Pour some oil into a small skillet to at least ½ inch depth. Using a candy thermometer, heat the oil to 365ºF.
- Dredge the chicken pieces into the ½ cup of flour/cornstarch, shake off the excess, then dip the pieces into the wet batter. Immediately place the chicken pieces carefully into the hot oil and fry on all sides until golden brown and cooked through, about 2 minutes on each side. Work in batches and be careful not to overcrowd the pan. Use a slotted spoon to transfer the chicken pieces to a plate lined with paper towels to drain for 1 minute.
- Serve immediately with blue cheese dressing and celery sticks.
