Ingredients
-
3
-
2
-
1/2
-
1/4
-
1/2
-
1/2
-
1/2
-
1/2
-
3
-
1
-
2
-
1 1/2
-
2
-
-
Directions
Buttermilk Fried Chicken Breast Filets, Tender, very moist, well seasoned, (not hot/ spicy) fried chicken Excellent sevrved with Karen’ best buttermilk bisciut recipe Great hot or cold Needs to soak in buttermilk 24 hrs before cooking , Can use Gluten-Free 1 for 1 flour and achieve the same results? Thanks , This chicken recipe was good thought it was going to be little heat with the red hot sause but no, besides that it was good nice and moist
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Steps
|
1
Done
|
Filet 3 Chicken Breasts in Half. |
|
2
Done
|
Soak Chicken in Buttermilk and 1/2 Teaspoon Ground Cayenne For 24 Hours. |
|
3
Done
|
Remove Chicken from Buttermilk. |
|
4
Done
|
Season With Salt,Pepper,Paprika,Garlic Salt and Seasoned Salt. |
|
5
Done
|
Make an Egg Wash With 3 Beatened Eggs and Tablespoon of Franks Hot Sauce.set Aside. |
|
6
Done
|
Make Dredge With Self Rising Flour and 1 1/2 Teaspoon Fresh Ground Pepper. Set Aside. |
|
7
Done
|
Heat 2 Cups Oil in 12 Inch Fry Pan Over Medium- Medium High Heat. |
|
8
Done
|
Dip Chicken Into Egg Wash, Then Into Flour Dredge. |
|
9
Done
|
Carefully Slip Floured Chicken Into Hot Oil. |
|
10
Done
|
Cook Till Golden Brown 7-10 Minutes. Flip Cook 7-10 Minutes More. |
|
11
Done
|
Drain on Rack or Paper Towels. |
