Fried Chicken


Marinade:

3 pounds Boneless skin on chicken thighs 6 oz. each
4 oz. Buttermilk
oz. Yellow onion (julliene)
oz. NW Elixirs Hott Sauce #1
t Black pepper
t cayenne pepper
t smoked paprika

Combine above ingredients and soak over night.

Frying dredge (flour)

24 oz. Jalapeno chips (crushed fine)
8 oz. All purpose flour
Tbs Black pepper
Tbs Smoked paprika
tsp “Diamond” Kosher salt
tsp Celery salt
tsp Cayenne pepper
6 oz. Canola oil for frying

Instructions:

Combine all dry ingredients, remove chicken from liquid and place in dredge mix. Shake well to coat evenly and fry in canola oil at 325° once golden brown and crispy remove from oil and place on paper towel lined plate. Chicken should be cooked through about 3- 5 minutes in fry. Depending on exact size of thighs.