Prep time: 20 mins
Cook time: 6 mins
Ingredients
600 Grams of Chicken Breast
1-1/2 cups of Buttermilk
1-1/2 cups of All Purpose Flour
1 tsp of Celery Salt
1 Tbsp of Chill / Paprika powder
2 tsp of Onion/Shallots paste
2 tsp of Garlic paste
Salt and Pepper, to taste
A Few Dashes of Hot Sauce
Vegetable Oil, for frying
Method of Preparation
In a large bowl, add the chicken and pour the buttermilk and hot sauce over the top, stir around until they are coated and allow it to sit at room temperature for about half an hour.
Take the chicken out of the buttermilk and place it in a clean bowl.
In a shallow platter, whisk together the flour, celery salt, onion, paprika, garlic, salt and pepper.
Cover each piece in the flour, repeat the same steps again and place them on a platter to sit for about 15 minutes.
Add enough oil in a deep frying pan or a cast iron wok and bring it up to about 350 degrees.
Fry the chicken (you might need to do it in batches) and cook the chicken for about 3 to 5 minutes flipping them over as needed until they are golden brown and crispy.
Take the chicken out of the buttermilk and place it in a clean bowl.
In a shallow platter, whisk together the flour, celery salt, onion, paprika, garlic, salt and pepper.
Cover each piece in the flour, repeat the same steps again and place them on a platter to sit for about 15 minutes.
Add enough oil in a deep frying pan or a cast iron wok and bring it up to about 350 degrees.
Fry the chicken (you might need to do it in batches) and cook the chicken for about 3 to 5 minutes flipping them over as needed until they are golden brown and crispy.
Drain on paper towels and serve right away with Garlic Sauce/ Tomato Sauce.
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