Blanc de poulet frit

Ingrédients

• 6 boneless chicken breasts
• 2 tablespoons smoked paprika
• 1/2 - 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 2 teaspoons salt
• 2 teaspoons thyme
• 1 teaspoon chicken bouillon powder
• 1 cup buttermilk
• 2 eggs
• 1 cup all-purpose flour (plain)
• 3/4 cup cornflour (corn starch)
• 1 teaspoon baking powder
• Vegetable oil for frying

Préparation

1. 1

   Make the spice mix by combining the smoked paprika, cayenne pepper, onion powder, garlic powder, white pepper, salt, and bouillon powder in a mixing bowl.

2. 2

   Using a meat mallet or the bottom of a saucepan, lightly pound your chicken to about a half inch thickness until it is even in size between two pieces of cling film.

3. 3

   Sprinkle 1 tablespoon of the spice mix evenly on both sides of the chicken pieces. Reserve the remaining spice for later use.

4. 4

   In a mixing bowl, add the buttermilk, the eggs, salt, and pepper to taste. Mix well.

5. 5

   In another bowl, combine the remaining spice mix, all-purpose flour, corn starch, and baking powder. Mix well.

6. 6

   Dip the spice-coated chicken one at a time into the buttermilk, then dip into the flour mixture.

7. 7

   Heat your oil to about a temperature of 350°F – 180°C. Once the oil is hot, add the chicken pieces to the oil. Fry both sides for about 4 minutes on each side until crispy and browned or when the chicken reaches an internal temperature of 165 degrees. (Fry in batches, don't overcrowd).

8. 8

   Once done, remove from oil and place it on a wire rack so the fat can drip off.