Ingredients

For the Chicken:

• 3 chicken breast fillets
• 1½ tsp garlic powder
• 1 tbsp Morehouse Mustard
• 1 tsp salt
• ½ tsp white or black pepper
• 250 ml buttermilk

Flour Mix:

• 1½ cups all-purpose flour
• 1 tsp oregano
• 1 tsp garlic salt
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp black pepper
• 1½ tsp paprika
• ½ tsp cayenne pepper

Egg Wash:

• 3 egg whites

Instructions

1. Marinate the Chicken

• In a bowl, whisk together the buttermilk, garlic powder, Morehouse Mustard, salt, and pepper until combined.
• Add chicken breast fillets and make sure they’re fully coated.
• Cover and refrigerate for at least 30 minutes. Overnight is ideal—it helps the chicken stay juicy and flavorful after frying.

2. Mix the Flour Coating

• In a large bowl or shallow dish, mix together all the flour mix ingredients until well combined.
• Set aside for dredging.

3. Prepare the Egg Wash

• In a separate bowl, whisk the egg whites with a pinch of salt until lightly frothy.
• Keep this next to your flour bowl to set up your dredging station.

4. Coat the Chicken

• Remove the marinated chicken from the fridge.
• Take one piece at a time and press it into the seasoned flour mix, coating both sides.
• Dip the floured chicken into the egg wash, then go back into the flour mixture. Press the flour firmly onto the chicken until you see rough, flaky bits forming—that’s what makes the crust so crispy.
• Shake off any excess. Repeat for all the pieces.

5. Fry the Chicken

• Heat oil in a deep pan over medium heat. You want it hot enough to sizzle but not burn—around 325–350°F if using a thermometer.
• Fry a few pieces at a time to avoid crowding the pan.
• Let one side cook until deep golden, then carefully flip. Reduce the heat slightly if needed to cook the inside without over-browning the crust.
• Once golden on both sides and cooked through, transfer to a wire rack (not paper towels) to keep them crispy.

6. Serve Hot

• Serve immediately while they’re still crisp and hot. These pair great with pickles, slaw, or your favorite dipping sauce.