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Louisiana Pepper Exchange
Red Habanero Fried Chicken
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INGREDIENTS
2 cups buttermilk
½ cups
Louisiana Pepper Exchange Red Habanero Pepper Puree
1-2 pounds boneless, skinless chicken thighs, pounded thin
4 cups all-purpose flour
2 tbsp cornstarch
2 egg whites
2 tbsp black pepper
DIRECTIONS
Mix buttermilk and
Louisiana Pepper Exchange Red Habanero Pepper Puree
together.
Add chicken and marinate for minimum of 2-4 hours.
Drain all liquid into separate bowl and add 1 cup flour, 2 tbsp cornstarch, and 2 egg whites to the original marinade. Whisk until combined.
In another bowl combine the remaining 3 cups flour and 2 tbsp black pepper.
Dip chicken into batter, then into dry mix until coated thoroughly.
Lightly shake off excess and fry for approximately ~5 minutes.
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