Buttermilk Fried Chicken Breast Filets

Total Time
24hrs 14mins
Prep 24 hrs
Cook 14 mins

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.

Ingredients Nutrition


  1. Filet 3 chicken breasts in half.
  2. Soak chicken in buttermilk and 1/2 teaspoon ground Cayenne for 24 hours.
  3. Remove chicken from buttermilk.
  4. Season with salt,pepper,paprika,garlic salt and seasoned salt.
  5. Make an egg wash with 3 beatened eggs and tablespoon of Franks hot sauce.Set aside.
  6. Make dredge with self rising flour and 1 1/2 teaspoon fresh ground pepper. Set aside.
  7. Heat 2 cups oil in 12 inch fry pan over medium- medium high heat.
  8. Dip chicken into egg wash, then into flour dredge.
  9. Carefully slip floured chicken into hot oil.
  10. Cook till golden brown 7-10 minutes. Flip cook 7-10 minutes more.
  11. Drain on rack or paper towels.
Most Helpful

I made this recipe on 3/13/12 for the " Peppercorn ~ Black Pepper Event " in the Food Photo Forum, and as part of mine and my SO's dinner.Except for soaking for only 4 hours (ran out of time ) the recipe was made exactly as it was written.The chicken was so moist and full of flavor that my SO and I both gave this recipe a " GOOD SOLID 4 *'s ". I can only image how much more flavor this will have when I make this again,when it's soaked like it should be. Thanks for posting and, " Keep Smiling :) "

Chef shapeweaver � March 14, 2012