- Jewish Learning
The little homemade “buttermilk” helps tenderize the chicken and the double breading turns them into the crispiest little bites of chicken that you’ve ever had. Serve them alongside ketchup or honey mustard sauce for dipping.
1 and 1/2 to 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon chili powder
1 teaspoon baking powder
1/2 teaspoon ground black pepper
vegetable oil, for frying
Whisk soy milk and vinegar and let sit for 10 minutes until the milk begins to curdle. Add hot sauce and mix to combine, then add chicken and toss to coat. Cover and let stand at room temperature for 30 minutes or refrigerate up to 12 hours.
Whisk flour, salt, paprika, onion powder, garlic powder, chili powder, baking powder, and black pepper in a large bowl. Remove chicken from the “buttermilk” using a slotted spoon or spider strainer (letting excess drip off) and add to the seasoned flour. Toss to coat.
Remove chicken from the flour mixture using a DRY slotted spoon and transfer back to “buttermilk”; then transfer back to seasoned flour for a second coating and toss to coat evenly. You may need to break pieces up by hand. Transfer chicken to a baking sheet and let rest.
Add one to one and a half inches of vegetable oil to a deep frying pan. (If you use less oil, you will just have to flip the chicken halfway through.) Heat over medium-high heat until the oil reaches 350 degrees Fahrenheit. Working in batches, fry chicken until golden brown, about four to five minutes. Transfer cooked chicken to a paper towel-lined baking sheet or cooling rack.
Serve with ketchup or honey mustard sauce.
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