Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika (substitute with regular paprika if unavailable)
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
- 2 large eggs
- 1 pound bite-sized chicken pieces or firm mushrooms (for a vegetarian option)
- Vegetable oil for frying (can substitute with canola or peanut oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh parsley, chopped, for garnish (optional but recommended—Mama Lou always added a little green!)
Instructions
- Start by prepping your chicken or mushrooms. If using chicken, cut into bite-sized chunks about 1 inch wide. For mushrooms, clean and trim stems as needed. This is where Ouma and I would sneak a few bites before the cooking even began—those little morsels were irresistible raw!
- In a large bowl, whisk together the flour, baking powder, salt, smoked paprika, cayenne pepper, garlic powder, and onion powder. This dry mix is the secret to that perfect crust Mama Lou taught me about—seasoned right, it adds so much flavor.
- In a separate bowl, beat the eggs and mix in the buttermilk until well combined.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (use a thermometer for best results). Mama Lou always warned me to be patient here—hot oil is the key to crispiness without greasiness.
- Dip each piece of chicken or mushroom into the wet mixture, then dredge thoroughly in the seasoned flour mixture. For the crispiest bite, repeat the wet and dry dip once more. This double coating was a trick Ouma discovered when she wanted an extra crunchy snack during movie nights.
- Carefully place the coated pieces into the hot oil, frying in small batches to avoid overcrowding. Cook for about 4-5 minutes, turning occasionally until golden brown and cooked through. Mushrooms will take slightly less time, about 3-4 minutes. Keep an eye on them—you want that perfect golden crunch.
- Remove the bites from oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Mama Lou would always say, “Pat ‘em dry, or the crunch won’t last.”
- Sprinkle with a little extra salt and fresh parsley before serving to add brightness and that homemade touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
