Ingredients:
For the Chicken
- 1 package spicy bomba chicken breast
- 1 cup all purpose flour
- ½ cup corn starch
- 1 cup buttermilk
- 2 T old bay seasoning
- Kosher salt to taste
- 4-6 cups neutural oil (such as zero acre or avocado) for frying
- 4 T butter, unsalted
- 1 cup Frank’s red hot sauce
- ½ cup Firelli or other brand of hot sauce you like
Instructions:
1. Remove chicken from package into a bowl. Be sure to squeeze out all excess marinade. Cut chicken into bite size pieces and mix with the buttermilk.
2. Mix together flour, cornstarch, old bay and salt. Place 6-7 pieces of chicken at a time into the flour mixture and toss to coat thoroughly. Remove pieces to a sheet tray. Repeat until all the chicken is coated
3. Heat the oil on medium high. Test the oil temperature by placing a small piece of excess flour mixture in the oil. If it sizzles immediately the oil is hot enough.
4. Place 8-10 pieces of chicken in the oil at a time and fry until golden brown, 3-4 minutes. Remove to a sheet tray lined with paper towel.
5. While the chicken is cooking heat the butter and hot sauces and whisk together.
6. Once all the chicken is cooked, toss it in a bowl with hot sauce mix and toss to coat thoroughly. Serve with ranch sauce (recipe below)
Ingredients for the ranch sauce:
- 1 cup crème fraiche
- 1 cup mayonnaise
- 3 T buttermilk
- 1 t old bay seasoning
- 1 T chopped dill
- 1 T chopped Italian parsley
- Juice of half a lemon
- Kosher salt to taste
Combine all ingredients in a bowl and whisk thoroughly.
