Chicken Fry
So I improvised this a week or two ago, when my husband and I wanted something different. So we had all these ingredients in the house after frying Catfish a couple days prior. The cool thing was having not just cajun spices but Ground Habanero to get this relatively "dry" fry/rub to a place just a bit "Nashville hot."
Chicken Fry
So I improvised this a week or two ago, when my husband and I wanted something different. So we had all these ingredients in the house after frying Catfish a couple days prior. The cool thing was having not just cajun spices but Ground Habanero to get this relatively "dry" fry/rub to a place just a bit "Nashville hot."
Cooking Instructions
- 1
Put the chicken breast in a Zip lock bag, and tenderize it to flatten the chicken breast, and make it more visually uniform. Remove the chicken breast from the zip lock bag and cut it in half.
- 2
Whisk the two eggs in a bowl, and blend in the Buttermilk. Spice the two halves of Chicken breast to raste. Let the two chicken breasts rest and coat in the egg and buttermilk mixture, and coat in the buttermilk / egg mixture generously.
- 3
In the second zip lock baggie, crush some potatoes chips or tortilla chips, and mix in the cajun fish fry mix, zip the baggie up and shake it to thoroughly mix the chips and cajun fish fry mix together. Shake the chicken breasts coated in egg and buttermilk in the dry coating baggie.
- 4
Pan fry the two chicken breast portions in vegetable oil and 2 Tbsp butter for 5-7 minutes a side to 165 degrees f. or 74 degrees c. Or Air Fry at 400 degrees for 20 minutes.
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