Buttermilk Fried Chicken
By Heather Stewart Heather_Stewart
This receipe is one of my family's favorite. I'll post the picture the next time I make it, but it's worth sharing without a picture. p.s. I'm not from the South, but as Paula Dean would say "Put a little South in Your Mouth"
bonless, skinless chicken breasts
italian bread crumbs
arnie's all purpose seasoning
1The night before you'd like to make this, pound thin the thawed boneless skinless chicken breast to about 1/4 Inch and place in the Buttermilk in the fridge. I use a ziploc bag for ease, but you could also place in a container and seal it with a lid or plastic wrap.
2Prepare the seasoned bread crumbs by adding the Arnies special seasoning, salt and pepper. If you prefer, a little flour also ads to it. Mix and place on a plate.
3Heat the oil in a pan on high and reduce to medium low heat just before adding the chicken.
4Remove the chicken from the Buttermilk and dredge through the Seasoned Bread Crumbs and place in the pan.
5Cook on Medium Low heat for about 15 - 20 Minutes depending on how brown you like th coating. I cover the pan to avoid splatter.
6Serve with your favorite sides. My boys like mashed potatoes and a fresh veg. Enjoy.