Aiguillettes de poulet épicées au babeurre et au jalapeño

Ingrédients

• 3 boneless (skinless chicken breasts (each breast cut into 3 strips))
• 1 cup buttermilk
• 1/3 cup chopped jalapeños
• 1 tsp crushed red peppers
• 1 tsp black pepper
• 1 cup flour
• 1 cup panko bread crumbs
• 1 Tbs corn starch
• 1/2 tsp cayenne pepper
• 1 tsp Cajun seasoning
• 1 tsp garlic salt
• Vegetable oil for frying

Préparation

1. 1

   When ready to fry chicken strips, in a large cast iron pan, or large frying pan, heat oil over medium heat.

2. 2

   Cut each chicken breasts into 3 strips for a total of 9.

3. 3

   Place into a large size baggie.

4. 4

   Pour buttermilk into baggie and add diced jalapeños, crushed red pepper, black pepper and seal.

5. 5

   Gently shake to mix and once mixed well, place sealed baggie in the refrigerator for 2 hours, or longer, to marinate.

6. 6

   In another large baggie, add flour, bread crumbs, corn starch, cayenne pepper, Cajun seasoning and garlic salt. Seal and shake to mix.

7. 7

   Once chicken strips are finished marinating, remove a few strips at a time and place into flour mixture. Seal and shake to coat. Continue until all 9 strips have been coated in flour mixture.

8. 8

   Place chicken strips in heated oil and cook for 8-10 minutes then flip over an continue cooking for an additional 7-8 minutes until the internal temperature reaches 170°.

9. 9

   Remove from pan and place on a plate lined with paper towels to absorb the oil.

10. 10

    Enjoy!