Recipe by Kittencal@recipezazz
Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce, this also works well using bone-on chicken pieces but frying time will need to be adjusted --- plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. I usually serve this with my Creamy Mushroom Sauce/Gravy --- if you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt --- you will *love* this fried chicken! :)
Top Review by Noo
I 've never been able to try things like this before,as buttermilk is a rarity around here-but I managed to track some down,and was so excited about trying this.I was not disappointed. I cut my chicken into big fat strips and used Mitani Chicken Salt as we don't get Old Bay here.I left the chicken in the buttermilk for 24 hours.I also used mixed herbs,as I only had fresh thyme and marjoram.The result was crisp and crunchy coating that gave way to moist,tender and juicy chicken.Absolutely delicious.My DH is delighted that I've finally 'cracked it' and has requested it again already.Another winner Kittencal..thank you xx
- 2 1⁄2 lbs boneless skinless chicken breasts, sliced in half
- 1 quart buttermilk
- 1 tablespoon kosher salt
- 2 cups all-purpose flour
- 2 -3 teaspoons garlic powder (garlic lovers use 3 teaspoons)
- 1⁄4 teaspoon cayenne pepper (optional or adjust to heat level)
- 1 teaspoon black pepper
- 3 teaspoons salt (you can reduce to 2 teaspoons if desired)
- 1 teaspoon Old Bay Seasoning
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon celery powder
- oil (for frying, do not use olive oil)
Directions See How It's Made
- Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
- When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
- Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
- Heat to about 350°F, then reduce heat a bit just before frying the breasts.
- Cook/fry about 8 minutes per side.
- *NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.