Buttermilk Fried Chicken Breast Filets

Submitted by red 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."

 

• Ready In: 24hrs 14mins
• Ingredients: 13
• Serves: 6

ingredients

• 3 boneless chicken breasts
• 2 cups buttermilk
• 1⁄2 teaspoon ground cayenne pepper
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon garlic salt
• 1⁄2 teaspoon seasoning salt
• 3 eggs
• 1 tablespoon franks redhot cayenne pepper sauce
• 2 cups self rising flour
• 1 1⁄2 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.

Reviews

[Jessica C.]

This chicken recipe was good thought it was going to be little heat with the red hot sause but no, besides that it was good nice and moist.

 

[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!

 

[Chef shapeweaver]

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 :) "