244. Red Wine Vinegar Buttermilk Fried Chicken Strips!

Deliciously seasoned and marinated chicken strips buttermilked deep fried.

Ingredients

• Aged Red Wine Vinegar
• Organic Arrowhead Cornmeal
• Gluten Free Flour
• Baking Powder
• McCormick Grounded Black Peppercorns
• Sea Salt
• Cayenne Pepper
• McCormick Granulated Garlic
• Buttermilk
• Vegetable Oil
• Fresh Bay Leaves
• Italian Capers In Sea Salt
• Thawed out chicken strips

Directions

1. Punch some holes in your chicken with a knife. Pour some red wine vinegar in a bowl, toss in some capers in sea salt, and a couple of fresh bay leaves. Place your chicken in this mixture to submerge, cover and place in the fridge for about 2 hours to marinate.
2. Mix together in a bowl some cornmeal, flour, baking powder, fresh ground pepper, sea salt, cayenne pepper, and garlic. Pour some buttermilk in another bowl.
3. Heat a pot on medium high heat and add some oil about 2 inches up the pot. Remove your chicken from your marinade and pat dry with paper towels. 
4. Dredge your chicken in your buttermilk then coat in your floured seasoning blend. Shake off the excess then deep for about 8 minutes and golden brown. Take out and set aside on paper towels, season to taste with some more salt, and pepper. Enjoy! #recipesbyvance

Recipe by Vance Harris

Photograph by Mike DelGaudio "Fried Chicken" Licensed under CC BY 2.0

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