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Question: has anyone ever tried to make Mexican-style fried chicken? For some reason my brain is telling me this would be a good idea. My original thought was just to stir about 4 oz. of Chulula sauce into a couple cups of buttermilk and marinate some chicken in it for 12-24 hours then roll in a typical flour with some fajita seasoning mixed in.
Now I'm thinking maybe mix some adobo into the buttermilk/Chulula.
This might be a bad idea as I've never heard of anyone doing anything like this . . .
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