Holy Voodoo Fried Chicken

Wes Fryer

Crispy, juicy fried chicken breast with a bold Holy Voodoo kick, cooked to golden perfection in a cast iron skillet.

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Equipment

• 1 cast iron skillet (10–12 inch)
• 1 mixing bowl (for flour dredge)
• 1 ziplock bag or bowl (for marinating chicken)
• 1 plate with paper towels (for draining fried chicken)
• 1 meat thermometer (to ensure chicken reaches 165°F)
• 1 pair of tongs or slotted spatula (for flipping chicken)

Ingredients

  

Chicken Marinade / Prep

• 1 large boneless skinless chicken breast
• 1 cup buttermilk or substitute with regular milk, almond milk, oat milk, etc.
• ½ teaspoon white vinegar or lemon juice OPTIONAL: Only needed to acidify the almond or oat milk / NOT needed if using buttermilk
• 1 teaspoon kosher salt
• 1 teaspoon Meat Church Holy Voodoo rub

Seasoned Flour Coating

• 3/4 cup all-purpose flour
• ¼ cup cornstarch
• 1 tablespoon Meat Church Holy Voodoo rub
• ½ teaspoon smoked paprika optional
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt

Frying

• Vegetable oil enough for shallow frying in skillet

Instructions

 

• Pound chicken breast slightly for even thickness, if needed.
• In a ziplock bag or bowl, combine buttermilk, white vinegar or lemon juice, kosher salt, and Holy Voodoo rub. Add chicken and marinate for at least 30 minutes in the fridge.
• In a shallow bowl, mix flour, cornstarch, Holy Voodoo rub, paprika, garlic powder, and kosher salt.
• Remove chicken from marinade and let excess drip off. Dredge chicken in flour mixture, pressing to ensure a thick, even coating.
• Place chicken on a plate and let it rest 5–10 minutes to help the crust stick.
• Heat ¼ to ½ inch of oil in a cast iron skillet over medium heat until it reaches about 350°F.
• Carefully place chicken into the hot oil. Fry for about 6–8 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F.
• Transfer to a paper towel-lined plate to drain. Let rest for 5 minutes before serving.
• Serve hot with dipping sauce or your favorite sides.

Tried this recipe?Let us know how it was!

This spicy fried chicken was born out of a craving for crispiness and kick — and it absolutely delivered. The recipe came together with help from ChatGPT, which helped me build the perfect flavor blend using Meat Church’s Holy Voodoo rub and pantry staples. I was also inspired by a recent Hard Fork podcast episode discussing how chefs are turning to AI tools for culinary creativity — a theme that’s been echoed in in the New York Times article, “This Year’s Hot New Tool for Chefs? ChatGPT.” The real secret to this dish’s success? A short buttermilk marinade, a seasoned flour dredge, and a cast iron skillet. Be sure not to overcook — 165°F is your magic number. The result? Crispy outside, juicy inside, and a little spicy all around.

All these photos are shared in a Flickr album!