Boneless chicken breast fried chicken recipe

Pour buttermilk into separate bowl. Pour buttermilk into separate bowl.

HEAT 1 12 inches oil to 365F in large heavy skillet.

Boneless chicken breast fried chicken recipe. In a large bowl stir together the buttermilk and hot sauce. Add the chicken breasts cover tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. In a wide shallow bowl combine the flour Cajun seasoning salt and pepper.

In a large heavy deep skillet or Dutch oven heat about 1 inch of oil to 350 F180 CGas Mark 4. Preheat the oven to 200 F if you are not serving the chicken cutlets immediately or if you are doubling the recipe and are cooking in batches. Place a chicken breast in the ziplock bag one at a time remove as much air from the bag as possible and seal it.

Then beginning at the thick portion of the chicken breast firmly begin. Ingredients 6 boneless chicken breasts or bone-in Salt to taste plus 12 teaspoon Freshly ground black pepper to taste plus 12 teaspoon 1 cup all-purpose flour 1 teaspoon baking powder 3 to 4 cups vegetable oil for frying. Place the chicken breasts between sheets of plastic wrap and gently pound to an even thickness.

If the chicken breasts are quite large 8 to 10 ounces carefully slice to make two thin cutlets from each chicken breast. Combine the salt cayenne white and black peppers garlic and onion powders paprika cumin oregano and thyme. HEAT 1 12 inches oil to 365F in large heavy skillet.

BLEND flour salt and pepper thoroughly in medium bowl. Break eggs into small bowl beat lightly. Pour buttermilk into separate bowl.