Beautiful buttermilk fried chicken

Sometimes I actually plan out what my meals are going to be for the week. It doesn't happen often, but it does upon occasion, and this recipe of fried chicken appears on rotation when possible. 

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. 

• Transfer the chicken to a plate with a paper towel, and allow the excess to drain.
  

• The chicken will taste great with something spicy, like a salsa fresca, or something creamy, like mashed potatoes. Enjoy.