Friday, May 9, 2008

Buttermilk Fried Chicken

This recipe I got from my friend Nikki Grandy. Jimmy loves it. It works great for left over wraps too.

Buttermilk Fried Chicken
2 lbs. boneless, skinless chicken breasts
1 half gallon buttermilk
4 or 5 cups flour
1 Tbsp salt
2 Tbsp seasoned salt
2 Tbsp coarse ground pepper
Vegetable oil or olive oil
Cut chicken into desired size. Soak in a bowl of buttermilk in the fridge overnight. Combine flour and seasonings in a bowl. Coat chicken in flour then put into hot oil. Turn when chicken reaches golden brown in color. Drain on paper towels.

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