Bojangles Fried Chicken USMC Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups buttermilk, room temperature, divided
1 tbsp Cholula hot sauce
1 tbsp salt
6 chicken thighs or 1 cut-up chicken
1 cup self-rising flour
1/4 tsp cayenne
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1/2 tsp ground thyme
2 eggs
1/3 cup milk
Salt and pepper to taste
Peanut oil for frying
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Directions: |
Directions:In a large bowl add 2 cups of the buttermilk and the hot sauce and salt. Mix well.
Add the chicken to this bowl, cover with cling wrap and allow to sit at room temperature to marinate for one hour.
Add enough peanut oil to a large frying skillet to fry the chicken and it cover ½ way up the chicken. Turn on the heat to medium and bring to 360°F.
To a medium mixing bowl add the flour, cayenne, garlic powder, onion powder, thyme and salt and pepper to taste. Mix well with a whisk. In another medium bowl add the 1 cup of buttermilk, the regular milk and the two eggs. Beat until smooth.
Take one chicken piece and place into the flour mixture first. Coat completely then pass through the milk mixture and back to the flour to coat again. Repeat this with all the chicken. They are now ready to fry.
Fry on one side for about 3 minutes, flip over and fry the other side. 6 minutes should be enough to cook the chicken to 165°F.
Remove from the oil and allow to dry on a wire rack or on paper towels. |
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Number Of
Servings: |
Number Of
Servings:1 family or 1/2 Marine back from the field |
Personal
Notes: |
Personal
Notes: After deployments, we would hit Bo-Han-Ga-Lees to restore our inner Marines. The normal order, per Marine, was 16 pieces and a quart of dirty rice. However, we usually didn't finish the entire 8 biscuits. Ooh-rah!
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