Ingredients:
-
2 C Buttermilk
-
¼ C Frank’s Red Hot Sauce
- 6 Boneless Skinless Chicken Breasts
-
2 C Flour
-
1 t Garlic Powder
-
1 t Onion Powder
-
1 t Paprika
-
¼ t Cayenne
-
¼ t Dried Dill
-
¼ t Celery Seed
-
¼ t Dried Thyme
-
2 T Black Pepper
-
3 T Salt
-
3 C Canola Oil
Method:
Add the buttermilk and Frank’s Red Hot to a large mixing bowl and mix to incorporate. Lightly pound the chicken breast until each breast is uniform in thickness. Add the chicken to the buttermilk blend and marinate for 4 hours. While the chicken is in the brine, make the seasoned flour. Stir thoroughly to incorporate. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure the chicken is thoroughly coated in the flour. Allow the chicken to rest for about half an hour. This will make the seasoned flour stick to the chicken better when it is fried. Lightly dust the chicken with a second coat of seasoned flour to remove any moisture that may have accumulated while it was resting. Add the canola oil to a high walled sauté pan and heat it to 350 degrees. (Note: The seasoned flour will now have little clumps in it. If you drop a clump in the oil and it instantly floats and sizzles, your oil is ready.) Add the chicken in batches. If the oil does not completely cover the chicken, flip halfway through. Cook until the breading is a deep golden brown and the chicken has an internal temperature of 165 degrees. If the breading colors before the chicken is fully cooked, you may finish baking in the oven set at 375. When the chicken is fully cooked, allow to rest on a wire rack for a couple of minutes before serving.
Happy cooking!
What a great suggestion for saving your chicken from charring! That almost always tries to happen. Missing my gas stove…