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Holy Voodoo Fried Chicken

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.
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