Ingredients
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2 1/2 lbs boneless skinless chicken breasts, sliced in half
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1 quart buttermilk
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1 tablespoon kosher salt
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2 cups all-purpose flour
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2 -3 teaspoons garlic powder (garlic lovers use 3 teaspoons)
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1/4 teaspoon cayenne pepper (optional or adjust to heat level)
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1 teaspoon black pepper
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3 teaspoons salt (you can reduce to 2 teaspoons if desired)
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1 teaspoon Old Bay Seasoning
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1/2 teaspoon marjoram
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1/2 teaspoon dried thyme
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1/4 teaspoon celery powder
Instructions
- Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
- When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
- Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
- Heat to about 350°F, then reduce heat a bit just before frying the breasts.
- Cook/fry about 8 minutes per side.
- *NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.