My Fried Chicken Recipe

Please plan this recipe a day before serving due to long marinating time

A. Ingredients for marinating (wet) batter

1. 1 cup of buttermilk

2. 2 eggs

3. 1 tsp paprika

4. 1 tsp garlic powder

5. 1 tsp of black pepper

6. 6 thin sliced and fat removed chicken breasts ( If you have thick chicken breasts, just cut them in half)

B. Ingredients for dry batter

1. 1 cup of corn starch

2. 1/2 cup of all purpose flour

3. 1 tsp of salt

4. 1 tsp of dried thyme,

5. 1 tsp of dried basil

6. 1 tsp of dried oregano

7. 1 tsp of celery salt

8. 1 tsp of black pepper

9. 1 TBS mustard powder

10. 2 TBS paprika

11. 1 TBS garlic salt

12. 1 TBS ginger powder

Oil for frying

1. Vegetable or canola oil

Directions

1. take your thin slices of chicken breasts and tenderize them ( I use a rolling pin and hit the chicken over a cutting board a few times on each side)

2. combine all ingredients for the marinating (wet) batter in a medium size bowl

3. mix the chicken well in the wet batter

4. cover and place in the fridge for 12-18 hours

5. When selected hours of marinating is complete, heat enough vegetable or canola oil over medium heat to fry the chicken

6. While oil is getting hot, in a large bowl, wisk together well all the ingredients needed for the dry batter.

7. when oil is hot, take each slice of wet chicken, coat it well in the dry batter then place in the frying pan

8. Fry on both sides until golden brown all around.

Click here for more recipes