Delicious Fried Chicken Breast |
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Prep Time: 1440 Minutes Cook Time: 16 Minutes |
Ready In: 1456 Minutes Servings: 3 |
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Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce, this also works well using bone-on chicken pieces but frying time will need to be adjusted - plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. I usually serve this with my Creamy Mushroom Sauce/Gravy - if you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt - you will *love* this fried chicken! :) Ingredients:
2 1/2 lbs boneless skinless chicken breasts, sliced in half |
1 quart buttermilk |
1 tablespoon kosher salt |
2 cups all-purpose flour |
2 -3 teaspoons garlic powder (garlic lovers use 3 teaspoons) |
1/4 teaspoon cayenne pepper (optional or adjust to heat level) |
1 teaspoon black pepper |
3 teaspoons salt (you can reduce to 2 teaspoons if desired) |
1 teaspoon old bay seasoning |
1/2 teaspoon marjoram |
1/2 teaspoon dried thyme |
1/4 teaspoon celery powder |
oil (for frying, do not use olive oil) |
Directions:
1. Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
2. When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
3. Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
4. Heat to about 350°F, then reduce heat a bit just before frying the breasts.
5. Cook/fry about 8 minutes per side.
6. *NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.
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