CHICKEN - Fried Chicken Sandwich

By Aemelia

Ingredients

• 2 (6 ounce) boneless, skinless chicken breasts each sliced in half
• 2 cups buttermilk
• 1 1/2 cups all purpose flour
• 2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chile powder
• 2 teaspoon cracked black pepper
• 1 teaspoon salt
• 2 eggs
• vegetable oil for frying

Details

Adapted from spoonforkbacon.com

Preparation

Step 1

1. Place chicken and buttermilk in a large bowl and toss together. Cover, place in the refrigerator and marinate for at least 6 hours and up to 12.
2. Pour oil into a heavy bottom skillet about 2 inches high and preheat to 350˚F.
3. In a shallow baking dish combine flour and spices. Toss together. Remove chicken from buttermilk and season with salt and pepper. Add eggs to reserved buttermilk and whisk together.
4. Dredge chicken pieces into flour mixture, shaking off any excess. Dip chicken into buttermilk mixture and return to flour mixture. Shake off excess flour once again.
5. Carefully place chicken into oil and fry for 7 to 8 minutes. Flip and continue to fry for 5 to 6 minutes or until the juices run clear. Remove from heat and drain onto paper towels. Season with salt and pepper.