4skinlessboneless chicken breasts, cut into strips
500mls buttermilk
½teaspoonpaprika
½teaspoononion powder
a dash of salt
a dash of pepper
3tspsitalian mixed herbs- I whizzed these into a powder in my spice grinder
3cupsplain flour
oil for frying
Instructions
Mix the 500mls of the buttermilk, paprika and onion powder.
Place the chicken in it to marinate and soften. Minimum 2 hours in the fridge or up to overnight.
Mix the flour with herbs.
Take 5 tablespoons of buttermilk from the marinating chicken and mix through the flour. It will make the flour become large crumbs, kind of like dregs when mixing bread.
Drain the chicken, keeping buttermilk aside just in case you run out of crumbing mix.
Dip each piece of chicken into the flour mixture and press it all over to ensure you get maximum stickage.
Complete all pieces.
Heat your oil to 175 degrees (deep saucepan or deep fat fryer).
Cook each piece of chicken until golden on all sides- it takes between 6-7 minutes per piece. I can do up to 5 pieces in my deep fryer at once- you don't want them touching.