It's got a bit of a kick, but it's still super moist. My husband is picky, but he completely devoured everything with this chicken in it.
Not to say that this is a hard recipe. All the planning that you really need is sticking chicken in a Zip-loc bag with buttermilk. Sometimes that's hard, though! So when you need a great meal, consider this recipe.
Buttermilk fried chicken
6 boneless chicken breasts
2 cups buttermilk
1 cup all-purpose flour
3/4 tablespoon season salt
3/4 tablespoon cajun seasoning of your choice
1 tablespoon kosher salt
3 cups cooking oil
- Place your chicken breasts in a large freezer bag with the buttermilk. Place it in the refrigerator for 2-3 days.
- In a large dish, mix your flour and seasonings together. Remove the chicken from the buttermilk, and allow the extra buttermilk to drip off.
- Dredge your chicken in the flour mixture. Make sure to coat well.
- Once all of your chicken is coated, heat your oil in your skillet or Dutch oven. Add the chicken pieces in a single layer. If it doesn't fit, fry your chicken in two batches.
- Cook your chicken until it's golden brown al over, and cooked through. This might take 8-10 minutes. If you use chicken with bone in, you'll want to cook it a while longer.