Chicken Fried Chicken

Buttermilk Chicken Marinade

  • 2 lg boneless skinless chicken breast, split and pounded flat
  • 1 pint buttermilk
  • 1/4 cup hot sauce, such as Frank’s or Tabasco
  • salt and black pepper to taste
  • 1 tsp garlic powder

Seasoned Flour

  • 2 cups flour
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper

For Frying

  • vegetable oil 

For the Buttermilk Chicken Marinade Whisk together the buttermilk, hot sauce, mustard, and spices together in a large bowl. Submerge the chicken pieces in the marinade and place in the refrigerator for 2 to 4 hours to marinade. Seasoned Flour

  • 2 cups flour
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground mustard
  • 1/2 tsp cayenne pepper

Combine ingredients For Frying Dredge the chicken in Seasoned Flour and let sit at room temperature for a few minutes this will help get a crunchier crust. Heat oil to 350*  Oil will be hot enough when there are bubbles around the end of a wooden spoon. Fry on both sides until golden brown and juices run clear. 



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