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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I took a culinary course on chicken a few months ago...this was one of the recipes I left with. It's awesome! Make sure you have a meat thermometer on hand because sometimes the chicken doesn't cook as quick as it should. You can always finish it off in the oven, if necessary. Ingredients:
4 bone in skin on chicken breasts |
2 cups buttermilk |
1 tablespoon kosher salt |
1 tablespoon hungarian paprika |
1 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
flour (for dredging) |
oil (for frying) |
Directions:
1. Place chicken breasts into a plastic bag and cover with buttermilk. Refrigerate for 12 to 24 hours.
2. Pour the oil in a heavy shallow cast iron pan half way up to the sides. Heat the oil until it reaches 325 degrees. Do not allow the oil to go over 325.
3. Drain chicken in a colander. Combine salt, paprika, garlic powder and cayenne pepper. Liberally season the chicken with the spice mixture. Dredge chicken in the flour and shake off excess.
4. Cook chicken in the oil until golden brown on each side, approximately 4-6 minutes per side. The internal temperature of the meat needs to be 155 degrees. Drain chicken on a rack when done.
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