Richie's Fried Chicken Recipe
Hand-breaded chicken breast topped with fried pickles, finished with Rooftop sauce
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Ingredients
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For the Fried Chicken
For the Fried Pickles
For the Rooftop Sauce
Method
For the Fried Chicken
- 1
Prepare the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- 2
Dredge the Chicken
In a shallow dish, place the flour. Take the marinated chicken breasts out of the buttermilk mixture, letting excess drip off, and dredge them in the flour until fully coated. Set aside.
- 3
Fry the Chicken
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. Once hot, carefully add the dredged chicken breasts to the oil. Fry for about 6-8 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
For the Fried Pickles
- 4
Prepare the Pickles
Slice the pickles into thin rounds. Set aside.
- 5
Make the Batter
In a bowl, mix the cornmeal, all-purpose flour, salt, and black pepper. In another bowl, whisk together the egg and buttermilk.
- 6
For the Rooftop Sauce
- 7
Mix the Sauce
In a small bowl, combine mayonnaise, hot sauce, honey, garlic powder, and lemon juice. Mix well until smooth and creamy. Adjust seasoning to taste.