FRIED CHICKEN BREASTS

This is a good basic fried chicken recipe that can be used for any cut of chicken, whether boneless or bone-in. Keep in mind if you are frying bone-in chicken you will need to fry it longer. You can double or triple this recipe depending on the size of your crowd.

serves 2-4

2 boneless, skinless chicken breasts, pounded to uniform thickness and cut into thirds
1/2 cup plus 2 Tb. buttermilk
1 cup all-purpose flour
1 heaping teaspoon seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing
Pepper
Peanut oil

Submerge the chicken strips in 1/2 cup buttermilk (or however much it takes to cover them completely) for 15 to 20 minutes (or longer if you'd like).

In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle two tablespoons buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.

Heat enough peanut oil to fully cover the bottom of a large skillet over medium-high heat.

Remove a few of the buttermilk-soaked chicken strips and lightly pepper them. Place them in the flour mixture, turning them over to coat thoroughly, then remove to a plate. Continue coating the chicken strips until they are all ready to cook.

When the oil is sufficiently heated (about 365 degrees--use the link to see how to gauge oil temperatures for deep frying without a thermometer), begin cooking the strips a few at a time. Cook them for about two minutes or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Good with mashed potatoes, broccoli, salad.