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Chef Lakendra Davis’ Fried Chicken

Ingredients

FRIED CHICKEN BREAST
(1 breast per serving)

4- 6 oz chicken breast
1 cup buttermilk
½ cup hot sauce
½ tbsp salt
½ tbsp pepper
1 tbsp Cajun seasoning

Breading for fried chicken
(1/2 cup per breast)

1½ cups flour
½ cup cornmeal
1 tbsp cornstarch
½ tbsp garlic powder
½ tbsp salt
½ tbsp pepper
1 tbsp Cajun seasoning
1 tbsp dried herbs (oregano, Italian seasoning)

Garlic herb truffle butter
(1/2 oz per serving)

16 oz unsalted butter, room temp
4 cloves of garlic, medium sized
½ tsp salt
1 tbsp parsley, chopped fine
1 tbsp chives, chopped fine
¾ tbsp truffle oil

Garlic herb truffle butter
(1/2 oz per serving)
16 oz unsalted butter, room temp
4 cloves of garlic, medium sized
½ tsp salt
1 tbsp parsley, chopped fine
1 tbsp chives, chopped fine
¾ tbsp truffle oil

- Whip all ingredients together. Rest at room temp for up to 24 hours.

Hot chicken sauce
2 cups hot sauce
1 ½ cajun seasoning
1 tbsp salt
2 tsp pepper
2 tbsp garlic powder
1 tsp sugar
½ cup fried chicken oil

- Whisk all ingredients together until smooth and well blended. Hot honey sauce 1 cup local honey ½ cup hot chicken sauce - Whisk all ingredients together until smooth and well blended.

Directions

FRIED CHICKEN BREAST
- Using a mallet, beat thicker end of breast until even with thinner end.
- Mix all ingredients in a bowl.
- Add chicken and marinate for at least 24 hours.

Breading for fried chicken
- Mix all ingredients well.
- Allow refrigerated chicken to come to room temperature.
- Pull chicken from buttermilk and let drain slightly on rack.
- Lightly roll each piece of chicken into breading mixture.
- Tap to remove any excess flour and let sit for 5 mins.
- Fry in soybean oil at 350° for 8-10 mins.
- Remove from oil and sprinkle with salt and cajun seasoning.

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