RECIPE : MOUNTAIN MAMA HOT CHICKEN

JARED’S HOT CHICKEN RECIPE!

What you need:

Bottle of Mountain Mama

Buttermilk

Chicken breasts 

Flour

Mountain Mama Dry Spice

Vegetable Oil

In a freezer bag add buttermilk, chicken, and bottle of Mountain Mama. 

Shake around till orange. Put in fridge for at least 24hrs.  You just want enough time to let the acidity do its thing.

It’s cooking time:

Dredge flour - 

Fill a bowl with flour and a couple tablespoons of Mountain Mama dry spice (or chili powder if you don’t have it) Use a fork to evenly mix to get a nice color.

• I like to use a rack from a baking sheet for these next steps to help get everything ready •

Take all chicken out of Mountain Mama buttermilk and put on rack or plate to the side.  Pour MM buttermilk into a bowl. 

Crumbles - In a 3rd bowl add more flour, dribble some of the MM buttermilk in, whipping with a fork to rip up crumbles. It should look the way you’d want crumbles to look on the chicky.

Gradually add buttermilk - you do NOT want a dough to form- just more on the flour like side with a good amount of crumbles in it. You can add another tablespoon of MM dry spice for fun to mix it up!

If the chicken is still well coated from the buttermilk; just keep dredging!  If not- dip the chicken back in the MM buttermilk, then into the first dredge flour and put on rack till all chicken is dredged.

Take the dredged chicken, back into the buttermilk, and then into the crumble bowl, flip over and press with your knuckles till it’s all well coated, place all on rack.

Once all chicken is ready, throw the rack in the fridge to tighten up.

In the meantime bring your Dutch oven or similar large pot with oil up to around 350 degrees. Keep an eye on the temp and don’t let it get too hot! You’ll probably want to drop the burner down every so often.

Meanwhile keep the oven at 150 or so to transfer finished chicken to keep warm. 

Fry chicken by eye.  I was noticing a color change in skin on the top then flipping; you’ll notice it.

Serve with super fine iceberg lettuce, potato bun, Grillo’s pickles and mayo! 

Photo by: Kyle Starkey