- 6
Ingredients
- 6 skinless, bone-in chicken breasts
- 2 cups buttermilk
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 TBS frsh lemon juice
- 1 tsp seasoned salt
- 2 tsp ground sage
- 2 tsp paprika
- 1/4 cup finely ground cracker crumbs
- 1 tsp baking powder
- 1 cup all purpose flour
- 1/4 cup vegetable oil
Preparation
Step 1
1. Split each chicken breast half crosswise in half. Place in a large bowl w/ buttermilk; soak 1 hour. Remove chicken from buttermilk and discard buttermilk
2. Place chicken on deep plate; sprinkle w/ salt, pepper and lemon juice. Toss to coat evenly. Set aside
3. In a paper bag combine seasoned salt, sage, paprika, cracker crumbs, baking powder and flour. Holding bag firmly closed at top, shake several times to mix ingredients. Set aside.
4. Add chicken to flour mixture, 1 piece at a time. Shake to coat w/ flour mixture. Remove from bag; shake off excess flour.
5. In large cast-iron skillet, heat oil over medium-high heat. When oil is very hot, place chicken pieces in skillet, fleshy side down. Immediately reduce heat to medium-low.
6. Cook chicken 10", turn pieces over; then cover skillet and cook until goldne, about 8 more minutes. Drain chicken on paper towels.