Ingredients:
Boneless skinless chicken breasts, 4
1 cup buttermilk (store bought or homemade)
1 egg
1 cup flour
1/4 cup breadcrumbs
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 tsp cayenne pepper
Vegetable or canola oil for frying
Instructions:
A few hours before you plan on cooking dinner, lay the chicken out on a flat surface and cover with plastic wrap, then use a meat tenderizer to make the chicken breasts even thinner. Now, whisk the egg and mix with the buttermilk. If you are making your own buttermilk, I usually mix about two cups of milk with about two tablespoons of white distilled vinegar and stir together. Once the buttermilk and egg are mixed together, add the chicken to the bowl. Cover and store in fridge for at least two hours.
Now, mix together the flour, breadcrumbs, and all the seasonings. Heat your cooking oil on medium heat. You want enough in the pan to cover the bottom half of the chicken. When this is ready, start dredging the chicken in the dry mixture, one piece at a time. Now start frying it up! It takes about 4 minutes on each side, depending on how thin the chicken breasts are.
When they are cooked, drain the excess oil off on a drying rack or just on paper towel on a plate. Serve with mashed potatoes, gravy, stuffing - you pick!
Enjoy!
