3 lbs boneless skinless chicken breast, cut into strips.
1 package Louisiana chicken fry
1 c all purpose flour
2 tsp ground white pepper
1 tbsp cayenne pepper, if you like it extra spicy you can add more.
1 c buttermilk
Mix first four ingredients in a large ziplock bag
Then in a separate bowl take from dry ingredients 5 tbsp and mix with buttermilk, add cut up chicken. Refriderate 2-3 hrs, buttermilk is a natural tenderizer so the longer the chicken soaks the faster it will cook in oil.
Using a large pot of oil or fryer heat to 325.
Dredge chicken from buttermilk to dry ingredients coat evenly and add to hot oil a few at a time. Do not over crowd, as oil will drop in temperature and take awhile to cook.
Cook times depend on gas vs electric stove, pot of oil vs fryer. Should take approx 5-7 min to cook, you will want to look for a golden blonde color. I use a seive to remove initial oil then from there to a paper towel lined plate, and then another. I use this method as it removes the majority of oil.
6 tbsp mayo
1 tbsp chopped chipolte pepper with juice
1/2 tsp cumin
4 tbsp fresh lime juice
2 tsp finely chopped cilantro
Optional zest of 1/2 lime if you want to add extra citrus.
Mix all ingredients in a bowl and refrigerate till ready to serve.