Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups buttermilk
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper (optional)
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil for frying (enough to cover half an inch in the pan)
Instructions
- In a large bowl, mix buttermilk, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add chicken breasts and marinate for at least 1 hour or overnight.
- Remove chicken from marinade and let excess drip off. In another bowl, combine flour with salt and pepper. Dredge each piece until fully coated.
- Heat vegetable oil in a skillet over medium-high heat to about 350°F (175°C).
- Carefully add coated chicken pieces to the hot oil without overcrowding. Fry each side for about 5-7 minutes until golden brown.
- Transfer fried chicken to a plate lined with paper towels to drain excess oil and let rest for at least five minutes before serving.
Notes
- For added flavor, consider mixing in spices like paprika or adding herbs.
- Use gluten-free flour if needed to make the dish suitable for gluten-sensitive diets.
- Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (approximately 5 oz)
- Calories: 410
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 85mg