BUTTERMILK FRIED CHICKEN BREAST FILETS

Buttermilk Fried Chicken Breast Filets image

Tender, very moist, well seasoned, (not hot/ spicy) fried chicken. Excellent sevrved with Karen' best buttermilk bisciut recipe. Great hot or cold. Needs to soak in buttermilk 24 hrs before cooking.

Provided by red white kitchen

Time P1DT14m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 boneless chicken breasts
2 cups buttermilk
1/2 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt
3 eggs
1 tablespoon franks redhot cayenne pepper sauce
2 cups self rising flour
1 1/2 teaspoons fresh ground pepper (coarse grind)
2 cups corn oil

Steps:

Filet 3 chicken breasts in half.
Soak chicken in buttermilk and 1/2 teaspoon ground Cayenne for 24 hours.
Remove chicken from buttermilk.
Season with salt,pepper,paprika,garlic salt and seasoned salt.
Make an egg wash with 3 beatened eggs and tablespoon of Franks hot sauce.Set aside.
Make dredge with self rising flour and 1 1/2 teaspoon fresh ground pepper. Set aside.
Heat 2 cups oil in 12 inch fry pan over medium- medium high heat.
Dip chicken into egg wash, then into flour dredge.
Carefully slip floured chicken into hot oil.
Cook till golden brown 7-10 minutes. Flip cook 7-10 minutes more.
Drain on rack or paper towels.

Nutrition Facts : Calories 987, Fat 83, SaturatedFat 12.7, Cholesterol 142.7, Sodium 855.6, Carbohydrate 35.9, Fiber 1.5, Sugar 4.2, Protein 25.3

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