Buttermilk Fried Chicken Breast

• Serves: 4

• Time: 30 min

• Active: 30 min

• Level: Medium

INGREDIENTS

1 1/2 cups buttermilk

2 Boneless Skinless chicken breasts

2 cups flour

3-4 cups vegetable oil

3 teaspoons salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 teaspoon freshly ground pepper

3/4 teaspoons sweet paprika

3/4 teaspoons baking soda

1/2 teaspoons baking powder

DIRECTIONS

Trim chicken of fat and throw away the fat.   Cut chicken into equal size pieces and place in a bowl.

In a bowl, mix the flour, salt, paprika, pepper, garlic powder, onion powder, baking soda & baking powder. Dredge each piece of chicken through the dry mixture and set aside on cooling rack with paper towels underneath.

Heat the oil over medium heat in a sauté or frying pan.

Pour the buttermilk into a second small bowl.

Working piece by piece, dip chicken pieces in the buttermilk, let excess buttermilk drip off and then dredge in the flour mixture, coating thoroughly.   Transfer to rack until you finish all the pieces. (you can double dip the chicken if you like a thick fried outer edge.)

Oil should be shimmering at this point. Working in batches, add the chicken to the oil in a single layer, without crowding, and fry over moderate heat, 3 minutes on each side. Place on cooling rack when chicken is finished cooking and let sit for 10 minutes before serving.