Buttermilk Chicken Fried Chicken

Most of us try different ways of eating chicken breasts. It can get old really quick, eating chicken breasts baked, grilled or fried. Sometimes I change it up by making buttermilk chicken fried chicken. Buttermilk chicken fried chicken is a treat for the family since we try not to fry to many foods. But when I do make it, it does not last long.

The key to keeping the chicken moist is marinating it in buttermilk for a few hours before cooking. I usually prep the chicken by rinsing it and then covering the chicken in the buttermilk. I then put it in the fridge until I am ready to cook it. The end result is moist buttermilk chicken fried chicken.

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Ingredients for Buttermilk Chicken Fried Chicken

1 cup of frying oil or vegetable oil
6 medium sized boneless, skinless chicken breasts
1 cup All Purpose Flour
1 cup Biscuit/Pancake mix such as Bisquick (I use whatever they have at the store)
3 large eggs
1- 1 1/2 cups of buttermilk (you need enough to cover the chicken in a bowl)
1 teaspoon of each : coarse black pepper, seasoning salt and garlic powder or granulated garlic

Supplies

Wax Paper
Food Meat Tenderizer Mallet
Frying Pan
Mixing bowls with cover

Directions For Buttermilk Chicken Fried Chicken

Rinse off chicken breasts and put in a bowl. Then rinse off the stick with antibacterial cleaner to make sure bacteria is killed.

Next, cover the chicken breasts with buttermilk. Then cover the bowl with the lid and place in the fridge for at least 3 hours or overnight.

After chicken breasts have been marinating for a few hours, remove them from the fridge. Take a long piece of wax paper (about 17 inches) and place a chicken breast on the inside.
Cover the chicken and pound with the meat tenderizer smooth side until chicken is flattened. Do not over hit the meat.

Place the flattened chicken on a plate and then repeat with the other pieces of chicken.
Drain out the remaining buttermilk into the sink and return the chicken to the bowl. Then season the buttermilk chicken with the pepper, seasoning salt and granulated garlic.

In another bowl or container, mix the flour and biscuit mix. If desired add another teaspoon of coarse black pepper.
In a smaller bowl but big enough the fit the chicken pieces, beat the eggs with a fork.
Heat the oil in a large frying pan on medium high heat.
Dip the chicken pieces into the egg on both sides and then the flour on both sides.

Then put the chicken into the heated oil. Next, allow the buttermilk chicken fried chicken to fry for 4-5 minutes on each side or until light golden brown.