Nashville... Buford Hwy Hot Fried Recipe
Choice of: Crawfish, Shrimp, or Chickpea (VG)
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Ingredients
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Fried Protein
Batter and Coating
Frying
Optional Garnishes
Method
Prepare the Protein
For Crawfish
If using crawfish, ensure they are thawed if frozen. Pat them dry with paper towels.
For Shrimp
Ensure shrimp are peeled and deveined. Pat them dry with paper towels.
For Chickpeas
Drain and rinse the canned chickpeas, then pat them dry with a paper towel.
Make the Batter
In a large bowl, combine all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.
Gradually add buttermilk to the dry ingredients, mixing until a smooth batter forms. Adjust the thickness by adding more flour or buttermilk if necessary.
Heat the Oil
Fry the Protein
Dip each piece of crawfish, shrimp, or chickpeas into the batter, ensuring they are well-coated.
Carefully place the battered pieces into the hot oil in batches, being careful not to overcrowd the pan.
Fry for about 3-4 minutes or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.