Ingredients
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 2 cups buttermilk
- 2 large eggs, whisked
- 3 teaspoons salt
Breading
- 1 ½ cup all-purpose flour
- ½ cup plain or Italian breadcrumbs
- 2 ½ teaspoons seasoned salt
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon black pepper
For Frying
- 1 ½ cups vegetable oil
Instructions
- Prep Work: Cover each chicken breast with plastic wrap and use a meat tenderizer to pound them flat to about ½ inch thickness. This ensures even cooking and tender texture.
- Marinate: Pat the chicken breasts dry completely. In a bowl, combine the whisked eggs, salt, and buttermilk. Submerge the chicken breasts in this marinade and refrigerate for 1-2 hours, or overnight for extra tenderness.
- Bring to Room Temperature: Remove the marinated chicken from the fridge and let it sit at room temperature for about 25-30 minutes before cooking. This helps the chicken cook evenly.
- Breading: In a separate bowl, mix all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Before frying each chicken breast, dredge it thoroughly in the breading mixture, flipping multiple times to ensure all surfaces are covered and the coating adheres well.
- Heat Oil: Add enough vegetable oil to a cast iron skillet to come up halfway on the chicken breasts. Heat the oil to 350°F (175°C) for optimal frying temperature.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil. Fry for 4-5 minutes per side until the edges turn golden brown and the chicken is cooked through. Use a thin spatula to flip gently to maintain the breading’s integrity.
- Drain and Rest: Transfer fried chicken to a wire cooling rack set over a tray to drain excess oil. This prevents sogginess on the bottom crust.
- Repeat and Serve: Repeat the breading and frying process for all chicken breasts. Serve hot alongside cornbread, mashed potatoes, and your choice of chicken or brown gravy for a hearty meal.
Notes
- For a buttermilk substitute, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar and let sit for 5 minutes before using.
- Using a cast iron skillet is recommended to ensure even heating and crispiness during frying.
- Do not bread all chicken pieces at once to maintain a fresh and crisp coating.
- Allowing the chicken to come to room temperature before frying helps achieve even cooking and prevents cold spots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
