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Country Fried Chicken
4 boneless, skinless chicken breasts, halved
1 quart buttermilk
2 cups flour
1 tbsp salt
1 tsp pepper
2 tsp onion powder
2 tsp garlic powder
2 tsp thyme
2 tsp ground sage
1 tsp basil
vegetable oil
Instructions
Soak chicken breasts in buttermilk overnight in the refrigerator (covered).
In large bowl, combine all dry ingredients.
In cast iron frying pan or Dutch oven, heat 1/2" oil to 350F.
Remove chicken from buttermilk, shake off excess, dredge in seasoned flour. Shake off excess flour.
Fry no more than 4 pieces at a time, covering the pan and frying for 4-5 minutes on each side. After first 4 minutes, check temperature of oil with thermometer and adjust heat accordingly.
Remove cooked chicken to paper towel lined plate, then move to baking sheet in a 200 F oven to keep warm while you cook the rest.
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