Good old Southern fried chicken is a favorite of my husband and me. This is an easy recipe to make and it's just plain good, especially when served with cream gravy and mashed potatoes. I've also served this with Au Gratin potatoes and a veggie for a very good supper. The brining step makes this chicken so moist and tender and also pounding it thin helps it to cook much faster so it's relatively easy and fast for a weeknight meal. Hope y'all enjoy!
1In medium bowl, mix water and salt until salt is dissovled. Add chicken breasts. Cover and refrigerate at least 2 hours. After chicken is thoroughly chilled, using a meat mallet, pound each breast to about 1/4" thick. If pieces are too large after pounding, you may cut in half. Sprinkle with Paul Prudhomme's Poultry Magic Seasoning, gently rub in and set aside.
2In separate bowls, add flour to the first bowl and add buttermilk to the second bowl. Dredge chicken pieces in flour. Dip in buttermilk and coat with remaining flour. You may need to use a little more flour.
3Using a heavy skillet (I use a cast-iron chicken fryer), heat oil. Once oil is hot, add chicken pieces and sprinkle with pepper. Cook 5 to 6 minutes or until golden and carefully turn. Sprinkle with additional pepper, if desired. Cook on other side until golden brown and juices run clear. Drain on paper towels and serve hot.
4IMPORTANT TIP: You may have to cook the pieces in stages so as not to overcrowd your pan. I usually only cook two pieces per pan load. I usually purchase Chef Paul Prudhomme's Poultry Magic Seasoning Blend at the Food Lion stores. I've also found it at Harris Teeter and sometimes at Piggly Wiggly. Our Walmart Store doesn't carry this at all.