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1
cup all-purpose flour
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2
teaspoons smoked paprika
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1
teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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1/4
teaspoon kosher salt
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1/4
teaspoon ground black pepper
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3/4
cup buttermilk
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1
pound chicken breast tenderloins, halved lengthwise
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1
teaspoon unsweetened cocoa powder
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Vegetable oil for deep fat frying
1. In a large bowl combine flour, 1 teaspoon of the paprika, the oregano, salt, and pepper. Place the buttermilk in a shallow dish. Coat chicken with flour mixture, dip in the buttermilk, and coat again with flour mixture.
2. Meanwhile, in a deep heavy pot or deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs, carefully add a few pieces chicken to hot oil. (Oil temperature will drop; maintain temperature at 350 degrees F.) Fry chicken for 3 to 4 minutes or until chicken is no longer pink and coating is golden brown. Drain on a wire rack or paper towels. If desired, keep chicken warm in a 300 degrees F oven while frying remaining chicken.
3. In a small bowl combine cocoa powder and remaining 1 teaspoon smoked paprika. Lightly sprinkle fried chicken pieces with cocoa mixture.
- Servings Per Recipe 8,
- Calories 280,
- Protein (gm) 11,
- Carbohydrate (gm) 22,
- Fat, total (gm) 16,
- Cholesterol (mg) 25,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 7,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 1,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 336,
- Potassium (mg) 184,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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