Buttermilk Fried Chicken Breast Filets

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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.

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Steps

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Filet 3 chicken breasts in half.

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Soak chicken in buttermilk and 1 / 2 teaspoon ground cayenne for 24 hours.

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Remove chicken from buttermilk.

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Season with salt , pepper , paprika , garlic salt and seasoned salt.

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Make an egg wash with 3 beatened eggs and tablespoon of franks hot sauce.

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Set aside.

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Make dredge with self rising flour and 1 1 / 2 teaspoon fresh ground pepper.

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Set aside.

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Heat 2 cups oil in 12 inch fry pan over medium- medium high heat.

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Dip chicken into egg wash , then into flour dredge.

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Carefully slip floured chicken into hot oil.

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Cook till golden brown 7-10 minutes.

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Flip cook 7-10 minutes more.

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Drain on rack or paper towels.

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Ingredients

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boneless chicken breasts, buttermilk, ground cayenne pepper, salt, pepper, paprika, garlic salt, seasoning salt, eggs, cayenne pepper sauce, self rising flour, fresh ground pepper, corn oil