Vegetable oil for frying (or other high smoke point oil)
Optional: Ranch or wing sauce for dipping
All-Purpose Breading Mix
In a large bowl combine all ingredients and mix thoroughly.
Combine buttermilk, salt, and pepper together in a large bowl or ziplock bag. Add chicken pieces and marinate in the refrigerator for at least four hours to increases tenderness and add flavor.
To dredge chicken, begin with one piece of chicken at a time. Drain excess buttermilk and then carefully coat chicken in all-purpose breading. Can double coat (repeat the process) for each piece of chicken if desired for additional texture and crunch. Repeat with all pieces of chicken.
Let the chicken sit for 15-30 minutes to allow the dredging mixture to become paste-like.
In a large heavy-bottomed skillet, heat vegetable oil to 325-350°F. Once the oil is to temperature, begin cooking chicken roughly four pieces at a time, careful to not crowd the pan.
Rotate chicken every few minutes and cook until internal temperature reaches 165°F.
Remove pieces from oil on a paper towel or cooling rack to allow excess oil to drip off. Serve with optional dipping sauce.
• The combination of cornstarch and Maskal Teff flour allows for crispy results. • The all-purpose breading mix can be used to bread vegetables, tofu, and other proteins. • In order to prevent the crispy coating on the chicken from falling off during or after cooking follow these tips for better results. - Shake off excess buttermilk and flour after dredging. - Pat the flour gently on the chicken to ensure it is sticking. - Do not over crowd the pan when frying the chicken and be careful to not let them bump during cooking.