Buttermilk Fried Chicken Breast Filets |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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Tender, very moist, well seasoned, (not hot/ spicy) fried chicken. Excellent sevrved with Karen' best buttermilk bisciut recipe. Great hot or cold. Needs to soak in buttermilk 24 hrs before cooking. Ingredients:
3 boneless chicken breasts |
2 cups buttermilk |
1/2 teaspoon ground cayenne pepper |
1/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
1/2 teaspoon garlic salt |
1/2 teaspoon seasoning salt |
3 eggs |
1 tablespoon franks redhot cayenne pepper sauce |
2 cups self rising flour |
1 1/2 teaspoons fresh ground pepper (coarse grind) |
2 cups corn oil |
Directions:
1. Filet 3 chicken breasts in half.
2. Soak chicken in buttermilk and 1/2 teaspoon ground Cayenne for 24 hours.
3. Remove chicken from buttermilk.
4. Season with salt,pepper,paprika,garlic salt and seasoned salt.
5. Make an egg wash with 3 beatened eggs and tablespoon of Franks hot sauce.Set aside.
6. Make dredge with self rising flour and 1 1/2 teaspoon fresh ground pepper. Set aside.
7. Heat 2 cups oil in 12 inch fry pan over medium- medium high heat.
8. Dip chicken into egg wash, then into flour dredge.
9. Carefully slip floured chicken into hot oil.
10. Cook till golden brown 7-10 minutes. Flip cook 7-10 minutes more.
11. Drain on rack or paper towels.
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