Ingredients
- 7 boneless skinless chicken breasts (pounded thin, flatten to at least half their thickness)
- 1 large egg
- 2 cups buttermilk (or as needed to cover the chicken)
- 1 1/2 teaspoons garlic powder
- 2 teaspoons hot sauce (optional)
- Oil ( for frying)
- BREADING MIXTURE
- 1 cup all-purpose flour
- 1 cup dry breadcrumbs
- 1 teaspoon baking powder
- 2 teaspoons seasoning salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon garlic powder
- 1/2 teaspoon dried Italian seasoning (rubbed between fingers)
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper (optional)
How to Make
-
Step 1: In a large bowl whisk egg; add in buttermilk, 1 1/2 teaspoons garlic powder and hot sauce, if using; mix to combine.
-
Step 2: Add in chicken breasts, using hands turn to coat completely in the buttermilk.
-
Step 3: Refrigerate for at least 6 hours.
-
Step 4: In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
-
Step 5: Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
-
Step 6: Place the chicken into a colinder and allow all the buttermilk mixture to drain.
-
Step 7: Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
-
Step 8: Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
-
Step 9: Fry each breast until golden brown and cooked through.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.