Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- Salt, pepper, paprika, garlic powder, and onion powder to taste
- Vegetable oil for frying
Instructions
- Tenderize chicken breasts to about 1-inch thickness using a meat mallet.
- Marinate chicken in buttermilk mixed with salt, pepper, and garlic powder for at least 2 hours or overnight.
- In a separate bowl, combine flour with paprika and onion powder.
- Remove chicken from marinade, letting excess drip off, then dredge in the flour mixture until fully coated.
- Heat vegetable oil in a deep skillet to 350°F (175°C). Test readiness by dropping in a bit of flour—it should sizzle.
- Fry coated chicken for 5-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F/75°C).
- Drain on paper towels and serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 380
- Sugar: 0g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg