Crispy Chicken Breasts
photo by I'mPat
- Ready In:
- Flatten the chicken breasts between parchment paper or between plastic sheets.
- Mix the buttermilk with the hot sauce and the garlic, put the chicken covered in the buttermilk mixture in a non-metallic dish, marinate for at least two hours turning them over once.
- Mix the flour, cornmeal, cornstarch and seasoning in a shallow dish, take the chicken out of the marinade, let the buttermilk drip off, coat in the flour, coat the other breast then repeat the coating again starting with the first one.
- If you still see wet parts on the breasts, coat again.
- Put the chicken back in the fridge for at least half an hour.
- Discard the marinade.
- Heat the vegetable oil in a frying pan until it is pretty hot.
- Fry the breasts until golden brown on both sides, lower the temperature and fry them until they are done, approx 10 minutes in total depending on the thickness of the breasts.
Questions & Replies
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Sure was crispy! I used 4 breasts too, and doubled the dry ingredients, and didn't have much left over. The chicken breasts I had were quite large. I used Frank's Hot Sauce in the buttermilk and let it sit for 3 hours or so. We enjoyed them a lot, but I think next time I will add more sesonings to the dry. I just put in a teaspoon of salt, a little pepper, and some onion powder. Very good, and summer-heat friendly. Thanks.
Delicious easy-to-make chicken--perfect for summer. I doubled the recipe without any problems, but next time I will not double the flour, cornmeal and cornstarch mixture--there is more than enough in the original amount of ingredients for 4 chicken breast halves. We had this with Spinach and Mango Substitute Salad recipe#52259 and strawberry ice-cream for a summer dinner that we all enjoyed.
I used 4 chicken breasts but as I am lousy at pounding them out without a mangled mess I sliced them in half and proceeded with the recipe but I did make one mistake which I should have realized from experience that because of the cornflour/cornstarch was that I should have floured them just before I cooked them as the coating became a little tough in that waiting time but I really enjoyed the slight hint of the cayenne in the chicken from the marinade though funny enough the DH couldn't taste that but could the garlic. Made in Pet'R'us's memory and her cook-a-thon.
I made this recipe on 7/29/11 in memory of a dear sweet lady,and for mine and SO's dinner.Since I didn't have any garlic, a bit of garlic powder was added to the buttermilk/hot sauce mixture.The seasonings that I added to the flour were,seasoned salt,pepper,and a bit of garlic powder.After taking my first bite,I thought " WOW " so much flavor ".I do believe the reason was the soaking in the hot sauce/buttermilk mixture.My SO and I both thought that there was just a touch " too much " of the crust,so when this is made again I'm only going to coat it once in the flour mixture.Pets,you are going to be missed so much." Keep Smiling :) " on those who miss you very much.
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