Description
sweet and spicy af chicken.
Ingredients
Units
Scale
- 1 pound boneless chicken breasts (sliced into tenders)
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon seasoned salt
- 3 tablespoons unsalted butter
- 2 cups buttermilk
- 1/4 cup bread ‘n butter pickle juice
- 1 1/2 tablesppons light brown sugar (packed)
Spice Mix
- 1 tablespoon seasoned salt
- 2 tablespoons cayenne pepper
- 1/2 teaspoon Carolina Reaper powder
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
Instructions
- Begin by making your spice mixture.
- Coat chicken evenly with one tablespoon of the spice mixture. Add more if you need it. Whisk buttermilk and pickle juice together and pour over the chicken. Toss to make sure it’s all coated evenly. Place in the fridge for about 2 hours.
- Combine flour, cornstarch, seasoned salt, and 2 tablespoons of the spice mix, in whatever container you’d like, as long as it’s roomy.
- Remove chicken from the fridge about 30 minutes before you’re ready to cook it. Toss the chicken in flour until thoroughly coated. For a thicker, crunchier coating you can double dredge it – just dip it back in the marinade, then the flour again.
- Heat your oil in a cast-iron skillet over medium-high heat until it’s about 350ºF. Fry chicken on both sides until golden brown, about 4 minutes per side. It depends on the size of the pieces tho, so use a meat thermometer if you’re not sure.
- Scoop out the recommended amount of frying oil and add to a heat-safe dish. Add the remaining spice mixture, the brown sugar, and the butter. Stir until melted and combined.
- Drain your chicken on a wire rack above a baking sheet. Brush with the sauce on both sides, or dip it into it.
- Dassit. It’s traditionally served on white bread with bread and butter pickles.
- Prep Time: 150 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
