INGREDIENTS
3
Chicken breasts, boneless
2
Garlic cloves
1
Jalapeno pepper
1
Bunch Parsley
1
Shallot
3 1/2 cups
All-purpose flour
4 tsp
Baking powder
1 tsp
Cayenne pepper
1 tsp
Celery salt
1
Kosher salt and freshly ground black pepper
2 1/2 tsp
Spanish paprika, smoked
2
bottles Canola oil
2 cups
Buttermilk