Summary

Ingredients

• 4 chicken breasts
• 250 ml buttermilk
• 125 g flour
• 80 g panko
• 40 g corn flour

For the spice mix:

• 0.5 teaspoon ½ salt
• 1 tablespoon celery salt
• 2 teaspoons garlic powder
• 0.5 teaspoon ½ basil, dried
• 0.5 teaspoon ½ thyme, dried
• 0.5 teaspoon ½ oregano, dried
• 0.5 tablespoon ½ black pepper
• 1 tablespoon mustard powder
• 2 tablespoon paprika powder
• 1 teaspoon ginger powder
• 1 teaspoon cayenne pepper
• Oil for deep-frying

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Instructions

1. Mix the spices in a bowl. Cut the chicken breasts into strips.
2. Put 1 tablespoon of the spice mixture in a plastic bag, add the buttermilk and the chicken pieces. Put the plastic bag in the refrigerator and marinate the chicken parts for 8 hours.
3. After the 8 hours, take the chicken pieces with the marinade out of the refrigerator and strip the marinade from the pieces, pour the marinade away.
4. Mix the remaining spice mixture, flour, panko and corn flour in a bowl.
5. Heat the oil in the deep fryer to a maximum of 160 ° C. Put half of the chicken pieces and half of the spice and flour mixture in a plastic bag and shake well. Do the same with the other half of the chicken pieces and the spice mixture.
6. Fry the chicken pieces in 2 portions in the deep fryer for about 10 minutes each. Take out of the deep fryer and drain on kitchen paper.
7. Serve with BBQ sauce or a honey mustard sauce (50 ml honey, 50 ml mayonnaise, 50 ml mustard, salt and pepper to taste).