Marinate Chicken breasts in Buttermilk, Hot sauce, Garlic powder, and Black pepper for at least 30 minutes, or up to 4 hours.
Wrap each marinated Chicken breast with 4 slices of Bacon, securing with toothpicks if needed.
In a shallow dish, combine all Breading ingredients.
In another shallow dish, whisk together Egg and Buttermilk.
Dredge each bacon-wrapped Chicken breast in the flour mixture, then dip in the egg mixture, and finally coat with the flour mixture again.
Heat Peanut oil in a large skillet over medium-high heat.
Carefully place the breaded Chicken breasts in the hot oil and fry for 6-8 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Remove from skillet and place on a wire rack to drain excess oil. Remove toothpicks before serving.
Ingredients
4
44Chicken breasts-boneless, skinless
16 slices16 slicesBacon-thick cut
1 cup240 mLButtermilk
1 tbsp15 mLHot sauce
1 tsp5 mLGarlic powder
1/2 tsp2.5 mLBlack pepper
1 cup120 gAll-purpose flour
1/2 cup60 gCornstarch
1 tbsp15 mLSmoked paprika
1 tsp5 mLCayenne pepper
1 tsp5 mLGarlic powder
1 tsp5 mLOnion powder
1/2 tsp2.5 mLBlack pepper
11Egg-large
1/4 cup60 mLButtermilk
3 cups720 mLPeanut oil
Equipment
Large skillet
Shallow dishes
Wire rack
Toothpicks
Mixing bowl
Instructions
Marinate Chicken breasts in Buttermilk, Hot sauce, Garlic powder, and Black pepper for at least 30 minutes, or up to 4 hours.
Wrap each marinated Chicken breast with 4 slices of Bacon, securing with toothpicks if needed.
In a shallow dish, combine all Breading ingredients.
In another shallow dish, whisk together Egg and Buttermilk.
Dredge each bacon-wrapped Chicken breast in the flour mixture, then dip in the egg mixture, and finally coat with the flour mixture again.
Heat Peanut oil in a large skillet over medium-high heat.
Carefully place the breaded Chicken breasts in the hot oil and fry for 6-8 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Remove from skillet and place on a wire rack to drain excess oil. Remove toothpicks before serving.
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