Nashville... Buford Hwy Hot Fried Recipe

1. For Crawfish

If using crawfish, ensure they are thawed if frozen. Pat them dry with paper towels.

2. For Shrimp

Ensure shrimp are peeled and deveined. Pat them dry with paper towels.

3. For Chickpeas

Drain and rinse the canned chickpeas, then pat them dry with a paper towel.

4. In a large bowl, combine all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.

5. Gradually add buttermilk to the dry ingredients, mixing until a smooth batter forms. Adjust the thickness by adding more flour or buttermilk if necessary.

6. In a large, deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

7. Dip each piece of crawfish, shrimp, or chickpeas into the batter, ensuring they are well-coated.

8. Carefully place the battered pieces into the hot oil in batches, being careful not to overcrowd the pan.

9. 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.

10. Serve the hot fried protein with optional garnishes such as pickles, hot sauce, and chopped parsley.