Habanero Fried Chicken

Hot is the name of this habanero fried chicken.

I love me some spicy, crispy fried chicken tenders from time to time. These are incredibly to make. My habanero sauce is homemade, grab recipe here. I used chicken breast and sliced it into tender thicknesses. I have a big family and it is way more cost effective to use breasts than it is to use tenders. However, tenders is the best way to do this if you can afford it!

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Ingredients:

2 chicken breasts cut into 1/2 thick strips or buy tenders

4 c ap flour divided into 2 equal amounts

1-1/2 c water

1/2 c habanero hot sauce

Salt and pepper to taste

6 c canola oil for frying

Tools needed:

Cutting board

2 mixing bowls

Sharp knife

Wire whisk

Measuring cups

Deep fryer…I used my dutch oven

Thermometer

How to make it:

Batter for the fried chicken. The bowl on the left is seasoned ap flour.

Preheat oil to 350

In the first mixing bowl, place 2 c ap flour and 2 tbsp kosher salt/1 tbsp black pepper and mix well.

In the second mixing bowl place water, flour and habanero sauce. Mix to combine. This is to be a little thicker than a pancake batter.

I recommend battering 3 pieces of chicken at a time. Cut chicken breast into strips and place the strips in the first bowl. If using tenders, skip the cutting step. Toss to evenly coat in the flour. Place each piece in the habanero flour batter, coat evenly with the batter. Place battered chicken back in the first bowl to dust with flour for the last time. Set chicken aside on a plate and bread the rest of the chicken.

Fry the chicken for about 6 minutes. The chicken will float when done. I like to check the internal temperature with a thermometer. It will register 165 when chicken is fully cooked.

Once chicken comes out of the fryer, coat with more habanero sauce and toss gently with tongues. Goes good served with a salad or make a sandwich, or dip in ranch!

Enjoy

-Logan