Prep Time:15min Cook Time: 20 -25 mins Serves:8
When serving chicken and waffles, I love using this recipe for a flavorful and crispy golden-brown chicken.
Ingredients
Poultry
- 8 Boneless & skinless chicken thighs
Refrigerated
- 1 Large egg
- 2 cups of buttermilk
- 1 Tbsp. Worcestershire sauce
Baking & Spices
- 2 lemons
- 3 cups all-purpose flour
- 4 Tbsp. garlic powder
- 4 Tbsp. onion powder
- 2 Tbsp. ranch seasoning
- 4 Tbsp. paprika
- 1 tbs. cayenne pepper
- 1 tsp. white pepper
- 4 Tbsp. parsley
- 1 tsp. ground black pepper
- 4 tsp. Creole seasoning (Tony Chachere’s)
- 2 tsp. salt
Oils
- 40 fl. oz. frying oil, vegetable oil, canola oil, or peanut oil (your choice)
Cooking Instructions
Step 1: Rinse your chicken with cold water and squeeze lemon juice. Then pat dry with paper towels.
Step 2: Whisk all dry ingredients in a small bowl to blend, except for the flour.
Once all the seasonings are mixed, sprinkle a little on both sides of the meat. Then, whisk the remainder of the seasoning into the flour.
Step 3: Add enough oil to measure 2″ into your cast-iron skillet or pot to cover the chicken when dropped.
If you use an electric fryer, fill oil to the line—heat oil to 350° ( if needed, use a thermometer).
Step 4: Dip seasoned chicken into each of the following in this order:
- Flour mixture
- Buttermilk & egg batter
- Coat with flour mixture again
Shake extra flour off the chicken.
Once the oil is heated, work in batches of chicken, occasionally stirring, until golden brown and cooked. Usually floats when done or uses a meat thermometer; it should read 170.
Transfer to paper towels or a rack to drain oil.
Step 5: Sprinkle parsley on top of golden brown chicken and serve with waffles or anything else of your choice .
