“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 Creamy Mushroom Sauce/Gravy --- if you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt --- you will *love* this fried chicken! :)”
READY IN:
24hrs 16mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

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.

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