We like our chicken fried, and so does grillmaster Josh Hunt! He shares his mouthwatering, crazy-hot fried chicken recipe that’s the perfect meal to make this summer.
Items Needed
- 4qt. CamSquare
- 2 – 8qt. CamSquares
- 1 – 1/3 size Camwear® Food Pan
Ingredients
- Pickle juice
- Boneless, skinless chicken breasts
- Slaw mix
- 2 Tbsp Spicy Truff Mayo
- Rice vinegar
- 3 cups Buttermilk
- 2 eggs
- Meat Church Holy Voodoo seasoning (or your preferred spicy seasoning)
- Hot sauce
- Meat Church Chicken Fried Breading
- 1 Tbsp cayenne
- 1 Tbsp paprika
- Vegetable oil
- 1/8 cup of light brown sugar
Directions
- Put chicken breasts in a shallow Camwear Food Pan and cover with pickle juice; brine for about 3 hours.
- After brining, cut breasts into smaller-sized tenders.
- In a small bowl, add 2 Tbsp Spicy Truff Mayo and a splash of rice vinegar to slaw mix; mix well.
- Add 3 cups of buttermilk, 2 eggs, Meat Church Holy Voodoo seasoning and a splash of hot sauce to 4qt. CamSquare. Whisk together.
- Add 2 packages of Meat Church Chicken Fried Breading, 1 Tbsp cayenne, 1 Tbsp paprika, 1 Tbsp of Holy Voodoo seasoning to an 8qt. CamSquare; mix well.
- Dry chicken and dredge in dry mix, then wet mix and then back to the dry mix. This will help it all adhere. Once dredged, place in a Cambro CamSquare.
- Heat vegetable oil in fryer or deep pan. Fry tenders until they start to turn golden brown (about 7 mins) and remove.
- After all the tenders go through their first round, put them back in for another 2 to 3 minutes, until they turn a dark golden brown.
- In a small glass bowl, mix hot cooking oil, 2 Tbsp cayenne, 1 Tbsp paprika, 1 Tbsp Holy Voodoo seasoning and 1/8 of a cup of light brown sugar.
- Place tenders on top of a baking sheet and spoon a mixture on top of tenders.
- Serve tenders on toasted potato rolls or a slice of Potato Bread and top with slaw mixture, pickles and spicy secret sauce.
- Josh suggest pairing tenders with French fries—enjoy!
