Buttermilk Fried Chicken Breast Filets

red and white kitchen's Note:

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.

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

Ingredients:

Servings: 6

• 3 boneless chicken breasts
• 2 cups buttermilk
• ½ teaspoon ground cayenne pepper
• ¼ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon paprika
• ½ teaspoon garlic salt
• ½ teaspoon seasoning salt
• 3 eggs
• 1 tablespoon franks redhot cayenne pepper sauce
• 2 cups self rising flour
• 1 ½ teaspoons fresh ground pepper (coarse grind)
• 2 cups corn oil

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.