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Ingredients
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Chicken
Marinade
Breading
Frying
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Mix well. Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading
- 2
Prepare the Breading
In a shallow dish, mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- 3
Coat the Chicken
Remove the marinated chicken breasts from the buttermilk mixture, allowing excess to drip off. Dredge each breast in the flour mixture, coating thoroughly. Shake off any excess and set aside on a plate.
Frying
- 4
Heat the Oil
In a large skillet or deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the breading mixture; it should sizzle immediately.
- 5
Fry the Chicken
Carefully place the coated chicken breasts in the hot oil, making sure not to overcrowd the pan. Fry for about 6-8 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Allow to rest for a few minutes before serving.