- 3 boneless- skinless chicken breasts
- 1 cup buttermilk
- 2 tsp sea salt (divided)
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 2 tsp cayenne pepper or to taste
- 1/2 tsp dried oregano
- 1/2 tsp ground turmeric
- 1 tsp onion powder
- Freshly ground black pepper to taste
- Oil for deep-frying
Directions
1. Cut chicken into bite size pieces.
2. In a large bowl combine the buttermilk, 1 teaspoon salt; then add the chicken. Refrigerate and marinate 1 hour or longer. (I was pressed for time and one hour worked out fine)
3. Meanwhile in a plastic food bag combine the flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and add black pepper to taste.
4. Preheat deep fryer to 350F.
5. Using a slotted spoon to drain off the buttermilk remove the chicken several pieces at a time; about enough that your deep fryer can hold without crowding. Shake chicken in the bag of flour mixture to coat, shaking off any excess flour.
6. Deep fry chicken until juices run clear, or an internal temperature of 165F is reached.
Serve with your choice of sauces
2. In a large bowl combine the buttermilk, 1 teaspoon salt; then add the chicken. Refrigerate and marinate 1 hour or longer. (I was pressed for time and one hour worked out fine)
3. Meanwhile in a plastic food bag combine the flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and add black pepper to taste.
4. Preheat deep fryer to 350F.
5. Using a slotted spoon to drain off the buttermilk remove the chicken several pieces at a time; about enough that your deep fryer can hold without crowding. Shake chicken in the bag of flour mixture to coat, shaking off any excess flour.
6. Deep fry chicken until juices run clear, or an internal temperature of 165F is reached.
Serve with your choice of sauces
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