BONELESS BUTTERMILK FRIED CHICKEN

My husband always likes fried chicken breasts. I like boneless and skinless fried chicken breasts. Now, this is his favorite. 

Chicken Marinade

3 boneless skinless chicken breasts

2 cups buttermilk

1 t sea salt

½ t finely ground black pepper

2 cloves garlic, peeled and smashed 

2 t hot sauce

Cut each breast in half, lengthwise.  Lightly pound them to about ½-inch thickness.

Cut each breast in half, crosswise. You will now have 4 pieces per breast, total 12 pieces.

In a medium bowl, whisk together the buttermilk, salt, pepper, garlic, and hot sauce.

Add chicken to marinade, cover and refrigerate for 6 to 8 hours.

Coating

3 cups all-purpose flour

4 t baking powder

1 T cornstarch

2 t smoked paprika

1 t sea salt

1 t finely ground black pepper

1 t garlic powder

1 t celery salt

½ t cayenne pepper (optional)

4 inches peanut oil or canola oil for frying.

In a medium bowl, whisk together the flour, baking powder, cornstarch, paprika salt, pepper, garlic powder, celery salt, and cayenne.

Preheat oven to 250 degrees F.

Place a sheet pan with a baking rack in the oven.

Have another sheet pan or large platter next to the dredging and marinate bowls.

Remove the chicken from the refrigerator and dredge the chicken pieces in the flour mixture.

Dip it back into the marinade and then dredge again in the flour mixture.

Place chicken on a baking sheet or large platter while oil is heating.

In a deep cast-iron fryer, or Dutch oven, heat oil to 350 degrees F.

If you don’t have a thermometer, put the end of a wooden spoon in the oil and if it bubbles briskly around the spoon, your oil is hot enough.

Fry 4 pieces of chicken until golden brown and crisp, about 4 minutes on each side.

Remove to a baking sheet lined with a rack and keep warm in the oven while frying the rest of the chicken.