Calabash Chicken

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Recipe by South Your Mouth

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Calabash Chicken

4 large boneless, skinless chicken breasts (about 3 pounds)

1 cup milk*

1 tablespoon hot sauce

2 teaspoons salt

2 teaspoons pepper

Breader:

1 1/4 cups all-purpose flour

1/4 cup cornmeal

1 teaspoon salt

2 teaspoons pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Canola or peanut oil


Cut breasts into strips about 3/4-inch wide and add to a medium bowl or large zip-top plastic bag. Combine milk, hot sauce, salt and pepper in a small bowl and stir until salt is dissolved. Add to chicken, stir, cover tightly or seal, refrigerate and marinate 12-18 hours.


Drain all marinade from the chicken; set chicken aside. Heat 4 inches of oil in a large pot to 350 degrees.


Combine flour with cornmeal salt, pepper and spices in a large paper bag or lidded container. Add 1/3 of the chicken to the breader mixture, fold bag or seal container tightly and shake vigorously to coat the chicken. Shake off any excess breader and fry chicken in batches (don’t overcrowd the pan) until golden brown and crispy.


*Substitute buttermilk and omit hot sauce if desired. Buttermilk AND hot sauce will be too acidic to marinate the chicken this long. The hot sauce does NOT make this spicy.


Chick-fil-A Sauce

3 parts honey mustard

1 part barbeque sauce

Pinch of paprika


Mix ingredients together and serve with your favorite chicken strips or chicken nuggets.