1 lb chicken breasts, boneless and skinless, cut into 1-inch pieces
2 cups cake flour
1½ cups Greek-style yogurt
2 eggs, beaten
2 tsp paprika
½ tsp garlic powder
¼ tsp chili powder
2 tbsp honey
½ cup mayonnaise
2 tbsp hot sauce, of your choice, preferably sriracha
5 cups vegetable oil, for frying
salt and ground black pepper, to taste
To serve:
½ tsp parsley, chopped
1 cup potato fries
¼ cup dipping sauce, of your choice, ranch dressing or honey-mayo
Marinade the chicken first. Combine sliced chicken breasts, yogurt, paprika, chili powder, and garlic powder. Mix until evenly incorporated.
Seal, then transfer to a chilled area. Marinate for at least 4 hours, preferably overnight.
Before cooking the chicken, make the sauce first. Combine honey, mayonnaise, and hot sauce.
Season with salt and pepper then mix until evenly incorporated. Adjust accordingly and set aside.
Prepare your breading stations and preheat your oil for deep frying. Transfer your flour and beaten eggs into separate large bowls.
Dredge the chicken in flour, dip in eggs, then return to the flour to coat. Allow to either drip or shake off any excess eggs or flour.
Carefully place the chicken into your frying oil and deep fry for roughly 5 minutes until chicken is fully cooked and crispy.
Once fried, drain on a basket lined with paper towels. Repeat until all the chicken are fried and drained in this manner.
Before serving, season your fried chicken with salt and pepper. Toss to combine.
Garnish with parsley. Serve together with dipping sauce and potato fries.
Sugar: 3g
:
Calcium: 8mg
Calories: 203kcal
Carbohydrates: 9g
Cholesterol: 36mg
Fat: 14g
Fiber: 1g
Iron: 1mg
Potassium: 275mg
Protein: 12g
Saturated Fat: 5g
Sodium: 476mg
Vitamin A: 265IU
Vitamin C: 4mg
