Delicious Fried Chicken Breast

Kittencalskitchen's Note:

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 recipe #149547 --- if you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt --- you will *love* this fried chicken! :)

• Total Time: 24 hrs 16 mins
• Prep Time: 24 hrs
• Cook Time: 16 mins

Ingredients:

Servings: 3

• 2 ½ lbs boneless skinless chicken breasts , sliced in half
• 1 quart buttermilk
• 1 tablespoon kosher salt

COATING

• 2 cups all-purpose flour
• 2 -3 teaspoons garlic powder (garlic lovers use 3 teaspoons)
• ¼ 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
• ½ teaspoon marjoram
• ½ teaspoon dried thyme
• ¼ 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.

Reviews

[1baytown]

We made this recipe last night and we loved it! Followed it exactly and made with mashed potatoes and corn as side dishes. Thanks!

[~SarahBeth~]

This was so good! I served it to dinner guests on Saturday along with mashed potatoes, green beans, yeast rolls and apple pie. I got so many compliments on how juicy and tender the chicken was and how great it tasted! I did add some bread crumbs to the flour (had them on hand and just needed to use them up) and cut my breasts into strips, but that was my only changeThanks so much for another keeper!

[jubbaruba]

The buttermilk makes a good coating. The seasoning choice was excellent. Thanks!