Ingredients
Chicken
- 1 pound skinless, boneless chicken breasts
Buttermilk Marinade
- 1 cup buttermilk
- 1 large garlic clove, minced
- 1 teaspoon garlic powder
- ½ teaspoon Cajun-style seasoned salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon Mrs. Dash (or Spike Salt Free Seasoning, optional)
Rice Flour Dredge
- ¾ cup brown rice flour
- ¼ cup cornstarch
- 1 tablespoon sweet paprika
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Cajun-style seasoned salt
- About ¼ cup grapeseed oil for frying
Directions
- Wash and pat dry the chicken breasts with paper towels. Place the breasts between two sheets of parchment or wax paper and pound with a meat mallet or rolling pin to ¼-⅓-inch thickness. Cut across into finger-like strips; set aside.
- In a medium bowl, combine the buttermilk marinade ingredients and blend well. Add the chicken strips; blend to coat them well. Cover and refrigerate for at least 1 hour or overnight.
- When ready to fry, combine the rice flour dredge ingredients in another medium bowl.
- Heat a 12 Inch Skillet for 1-2 minutes over medium heat. Add about ¼-inch of oil to the skillet When the oil is hot (test by tossing a pinch of flour into the hot oil to see if it creates bubbles), commence with the next step.
- Place one piece of chicken in the dredge and coat it lightly and evenly; shake off any excess and place it in the hot oil. You should see a line of bubbles form along the edges of the chicken. If you do, the oil is the proper temperature and you are ready to fry the rest of the chicken.
- Quickly dredge the remaining chicken strips in the flour mixture in the same way. Add them to the hot oil, leaving about 1/2 inch of space between each strip; do not crowd the pan (you may need to fry them in batches). Fry until the bottoms are lightly browned and crisp to the touch, 4-5 minutes. Turn the strips over and fry until the other side is golden brown, another 4-5 minutes.
- Transfer the chicken to a paper towel-lined plate to drain. Test the strips to be sure the center is cooked through; it should be white, not pink. If the meat is still pink, finish cooking in a 400 degrees Fahrenheit oven for 10 minutes.