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It's Summer! Time to Party with Punk'd Chicken

It's Summer! Time to Party with Punk'd Chicken
It's Summer! Time to Party with Punk'd Chicken
Chef Larry Edwards/Casa de Cuisine

The great state of Nevada should really change its official slogan to "Eat, Drink and Party!" After all, we are the unofficial party state in America. This dish, Punk'd Chicken, is a perfect example. It is fast, easy and goes perfectly upon any party table anytime of the year.

The name of this dish, Punk'd Chicken, comes about due to the fact the chicken has indeed been punk'd! It has been punk'd with spice. It's been punk'd by the natural acidity of the buttermilk and it's been punk'd by the way it is prepared.

So... celebrate Summer 2014 with a party and Punk'd Chicken!

Ingredients needed to make Punk'd Chicken (serves 2):

  • 2 chicken thighs, skinned, boned and cut into pieces
  • 1/4 cup buttermilk
  • 1 Tbs. hot sauce
  • 1/4 cup flour
  • 1 Tbs. garlic powder
  • 1 Tbs. garlic salt
  • 1 Tbs. chili powder
  • corn oil for frying


  1. Place the meat from the chicken thighs into a medium non-aluminum bowl.
  2. In a small bowl whisk together the buttermilk and hot sauce. Pour this mixture over the chicken and let sit at room temperature 30 minutes.
  3. In a medium bowl whisk together the flour, garlic powder, garlic salt and chili powder.
  4. Into a medium saute pan or skillet, heat 2-inches of corn oil to 350 on a deep-fry thermometer.
  5. Remove the chicken from the buttermilk and dredge (coat) in the flour mixture.
  6. Carefully place into the oil and fry 2 minutes.
  7. Lower the heat under the saute pan to low, cover and cook the chicken 8 minutes.
  8. Remove the chicken to a paper towel lined plate to drain of excess oil.
  9. Place on serving plates and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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