Perfectly Fried Chicken

• Meat

  • 1 lb Chicken tenderloins

• Produce

  • 2 tsp Garlic powder
  • 2 tsp Oregano, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Cayenne pepper
  • 1/2 cup Cornstarch
  • 1 1/2 cups Flour
  • 2 tbsp Paprika
  • 2 tsp Salt
  • 1/2 Tablespooon ground black pepper

• Oils & Vinegars

  • 4 cups Oil
  • 2 tbsp Vinegar

• Dairy

  • 1 cup Milk

Found on unitedmomsnetwork.com

Description

Directions

• Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly. Set aside.
• Combine milk and vinegar. Let sit for about 5 minutes.
• Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Transfer the ingredients of the bowl to a gallon-sized zipper-lock freezer bag. Place the chicken into the bag and make sure the chicken is mixed well into the mixture. Let sit for at least 4 hours in the refrigerator, however, you may also let sit for shorter amounts of time, the flavor will just not be as strong.
• Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour mixture and toss and flip until thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.
• Heat oil to 350°F. Fry each chicken strip for 8-10 minutes, until done. Flip the chicken strips when about half way done.
• When cooked, transfer the chicken to a paper towel–lined plate to drain for 30 seconds, flipping once, then transfer to a wire rack set on a rimmed baking sheet and transfer to a oven heated to 175°F to keep warm.
• Repeat the cooking instructions until all chicken is cooked.