1. Mix buttermilk and Louisiana Pepper Exchange Red Habanero Pepper Puree together.
  2. Add chicken and marinate for minimum of 2-4 hours.
  3. 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.
  4. In another bowl combine the remaining 3 cups flour and 2 tbsp black pepper.
  5. Dip chicken into batter, then into dry mix until coated thoroughly. 
  6. Lightly shake off excess and fry for approximately ~5 minutes.
Scroll to Top