Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs
  • 1 cup (240 ml) buttermilk
  • 1 tablespoon (15 g) hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lb (450 g) white fish fillets (like tilapia or cod)
  • 1 cup (240 ml) beer (or water)
  • 2 tablespoons (30 ml) lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 1 cup (120 g) all-purpose flour
  • 1 cup (120 g) cornmeal
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional for heat)
  • Oil for frying (vegetable, canola, or peanut oil)
  • Lemon wedges
  • Hot sauce or your favorite dipping sauce

Instructions:

  1. In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Add chicken thighs and marinate for 1 hour.
  2. In a separate bowl, combine beer, lemon juice, smoked paprika, garlic powder, cayenne pepper, and salt. Add fish fillets and marinate for 30 minutes.
  3. In a shallow dish, mix together flour, cornmeal, salt, black pepper, and cayenne pepper.
  4. Heat oil in a frying pan or deep fryer to 350°F (175°C).
  5. Remove chicken from the marinade and dredge in the breading mixture.
  6. Fry chicken in batches until golden brown and cooked through, about 6-7 minutes per side. Drain on a cooling rack.
  7. Remove fish from marinade and dredge in the breading mixture.
  8. Fry fish until golden and crispy, about 3-4 minutes per side. Drain on a cooling rack.