Grab a roll of paper towels, you’ll need it while devouring this beauty! Crispy buttermilk battered chicken with an added fajita flavored twist!
- 6 boneless skinless chicken breasts
- 2 c. buttermilk
- 2 c. self rising flour
- 1/2 c. fajita seasoning, divided
- 2 Tbsp. chili powder
- 1 Tbsp. salt
- 1 Tbsp. cumin
- 1 Tbsp. oregano
- 1 Tbsp. paprika
- 1.5 tsp. onion powder
- 1.5 tsp. garlic powder
- 1.5 tsp. cayenne pepper
- 1.5 tsp. black pepper
- vegetable oil
- 6 hamburger buns + margarine
- 1 bell pepper, sliced
- 1 sweet onion, sliced
- 4 Tbsp. butter
- shredded lettuce
- sliced pepper jack cheese
- southwest ranch
- In a small bowl, combine all the fajita seasonings and stir until combined. Set to the side.
- In a medium sized skillet over medium high heat, melt the 4 Tbsp. of butter. Add in the sliced onions and peppers. Once onions become translucent, sprinkle with about 1-2 Tbsp. of fajita seasoning (depending on your tolerance). Continue to cook until slightly caramelized. Set to the side.
- Retrieve two shallow bowls for battering the chicken. In one bowl add 2 c. buttermilk and in the other add 2 c. of flour. Divide the remaining fajita seasoning between the two bowls. Use a whisk to mix both of the bowl separately, starting with the flour mixture first.
- In a large iron skillet, pour about an inch of vegetable oil and heat over medium heat.
- While oil is heating. Dip each chicken thigh into the flour mixture and press until well coated. Set to the side. Add about 1/4 c. of the buttermilk batter to the flour mixture and gently stir with a fork (this results in those super big crunchy pieces of batter that we adore for much). Dip each chicken thigh into the buttermilk batter, let drip, and then coat in the flour mixture until coated completely.
- Test the oil by letting a small drop of buttermilk fall into the oil. Add in two chicken thighs at a time and cook for about 5 minutes on each side. Once cooked through, place in a single layer onto a plate that is layered with paper towels to catch excess oil. Top with a slice of cheese while still hot so the cheese melts.
- Heat a large skillet over medium heat. Butter each bun with margarine. Place the buns in the skillet and allow to brown.
- To assemble sandwich: Place the bottom bun down on the plate. Spoon about 1 Tbsp. of southwest ranch onto the bun. Pile on shredded lettuce. Gently place the fried chicken onto the bed of lettuce. Spoon on pepper and onion mixture. Drizzle with more southwest ranch. Top with the other half of the bun and enjoy!
Yields 6 servings.
Eat, Bork, and Be Merry!