Making popcorn chicken is almost as easy
as yelling at the TV from the couch.
Marc Murphy
2 chicken breasts
1 cup buttermilk
2 cups flour
salt and pepper
cayenne
chopped cilantro
cut chicken into 1.5 inch pieces
cover with buttermilk
(you could add 1/2 cup pureed chipoles in adobe sauce if you want them extra spicy)
refrigerate overnight
dredge the pieces in seasoned flour
fry in oil about 350 degrees till golden brown
sprinkle with s & p
sprinkle with chopped cilantro for a fresh look
serve with ketchup.barbecue sauce.horseradish
and
mayonnaise. lime juice.garlic
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