Recipe

1. In a large bowl, combine the buttermilk, Siracha, and Tony Chachere's cajun seasoning with a whisk. Take a fork and princk several holes throughout each chicken breast. Next, add Chicken breasts to the bowl, coating into the mixture. Let them marinate in the refrigerator for at least 4 hours or preferably overnight.

2. In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3. Remove the chicken breasts from the buttermilk, allowing any excess to drain off. Dredge each breast in the flour mixture, pressing firmly to adhere. (Your buttermilk acts as your egg binder) Let the chicken sit for 30 minutes on the counter, before cooking. This will allow the crust to develop.

4. Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Make sure the oil is at least 2 inches deep.

5. Carefully place the chicken breasts into the hot oil. Cook for about 7 minutes or until golden brown.

6. Flip the chicken breasts and continue cooking for another 5-6 minutes or until the internal temperature reaches 165°F

7. Remove the fried chicken from the oil and drain on a wire rack.

8. Use chicken for sandwiches, top with white gravy, or even for chicken parm. The possibilities are endless!

Ingredients

• 4 boneless skinless chicken breasts

• 2 cups buttermilk

• 1 Tbsp of Tony Chachere's Cajun Seasoning

• 2 Tbsp of Siracha

• 1 cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cayenne pepper

• 1 tsp salt

• 1/2 tsp black pepper

• Vegetable oil for frying

Equipment

• Cast iron skillet or Dutch oven

• Measuring cups

• Tbs/Tsp

• Large bowl

• Wire rack