Chili Fried Chicken


2-3 lb. cut up chicken
2 cups buttermilk
1 packet Healthy Solutions Authentic Chili/Tacos
1.5 cups flour
Vegetable oil for frying


 Place chicken in a large bowl. Pour buttermilk over chicken, cover with plastic wrap and place in refrigerator for 4-5 hours. If you can keep it in the refrigerator overnight, that is better.

In another bowl, combine the flour and packet of Healthy Solutions Authentic Chili/Tacos. Using a heavy skillet, add oil to about 1 inch deep. Heat oil to medium-hot heat. Dip each piece of chicken into the flour mixture, coating all sides. Shake off excess flour. Add chicken to the skillet, making sure not to have chicken pieces touching.

Fry chicken until the coating becomes crispy, turning as needed, for about 30 minutes. Chicken is cooked when juices run clear. Check by pricking the chicken with a fork.

Remove chicken from oil and drain on paper towels.
Note: For a lighter version, bake in 350° oven for 30-40 minutes (until juices run clear) in a pan treated with non-stick spray.

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