Chicken fried with citronella

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup cornstarch
• 1/2 cup buttermilk
• 1 egg, beaten
• 1 tablespoon olive oil
• 1 tablespoon citronella oil

Instructions:

1. In a shallow bowl, whisk together the flour, salt, pepper, garlic powder, and onion powder.
2. In a separate shallow bowl, whisk together the cornstarch and buttermilk.
3. In a third shallow bowl, whisk together the egg.
4. Dip the chicken pieces in the buttermilk mixture, then coat them in the flour mixture.
5. Dip the chicken pieces in the egg mixture, then coat them in the cornstarch mixture again.
6. Heat the olive oil and citronella oil in a large skillet over medium heat.
7. Fry the chicken pieces in batches for 10-12 minutes per batch, or until golden brown and cooked through.
8. Drain the chicken pieces on paper towels and serve immediately.

Tips:

• You can adjust the amount of seasoning to your liking. If you like your chicken spicy, you can add more garlic powder, onion powder, and black pepper.
• You can serve the chicken with your favorite dipping sauce. Some popular dipping sauces for chicken include ranch dressing, blue cheese dressing, and honey mustard sauce.

Enjoy!

Here are some additional tips for making this dish:

• If you don’t have citronella oil, you can substitute another type of essential oil, such as lemongrass oil or lime oil.
• You can also add other herbs and spices to the chicken, such as cilantro, basil, or mint.
• To make the chicken extra crispy, you can double-fry it. After frying it once, let it cool completely, then fry it again for 5-7 minutes per batch.