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Delicious Fried Chicken Breast


Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce, this also works well using bone-on chicken pieces but frying time will need to be adjusted --- plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. I usually serve this with my Creamy Mushroom Sauce/Gravy --- if you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt --- you will *love* this fried chicken! :)

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  • 2 1⁄2 lbs boneless skinless chicken breasts, sliced in half
  • 1 quart buttermilk
  • 1 tablespoon kosher salt
  • 2 cups all-purpose flour
  • 2 -3 teaspoons garlic powder (garlic lovers use 3 teaspoons)
  • 1 ⁄4 teaspoon cayenne pepper (optional or adjust to heat level)
  • 1 teaspoon black pepper
  • 3 teaspoons salt (you can reduce to 2 teaspoons if desired)
  • 1 teaspoon Old Bay Seasoning
  • 1 ⁄2 teaspoon marjoram
  • 1 ⁄2 teaspoon dried thyme
  • 1 ⁄4 teaspoon celery powder
  • oil (for frying, do not use olive oil)


Servings 3
Preparation time 1440mins
Cooking time 1456mins


Step 1

Soak the chicken breasts in the buttermilk and salt for 8-24 hours.

When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.

Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.

Heat to about 350°F, then reduce heat a bit just before frying the breasts.

Cook/fry about 8 minutes per side.

NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.

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