Buttermilk Fried Chicken Breast Filets

READY IN: 24hrs 14mins
Recipe by red and white kitchen

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.

Top Review by Shelby B.

Soooooo good! I didn't really measure anything, I just threw all of the dry ingredients together with however much I felt was enough and instead of using eggs, I just double dipped in the butter milk. The best chicken I've ever had!

Ingredients Nutrition

Directions

  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.

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