4 boneless, skinless chicken breasts
2 cups buttermilk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Peanut oil, for frying
In a large bowl, combine buttermilk, 1 teaspoon salt, and 1 teaspoon pepper. Add chicken breasts and toss to coat. Cover and refrigerate for at least 4 hours, or overnight.
In a separate bowl, mix together flour, paprika, cayenne pepper, garlic powder, and remaining salt and pepper.
Remove chicken from the buttermilk marinade, allowing the excess to drip off. Dredge the chicken in the flour mixture, pressing the coating onto the chicken.
Heat about 1 inch of peanut oil in a large skillet or Dutch oven to 350°F.
Carefully place the chicken in the hot oil and fry for about 8-10 minutes on each side, or until golden brown and cooked through. Remove from oil and place on a wire rack or paper towels to drain.
Serve hot with your favorite sides.
Keywords : #buttermilkcountryfriedchicken #southernfriedchicken #comfortfood #chickenrecipe #southerncuisine