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Ingredients
- 6 chicken breasts & 3 whole legs
- 1 1/2 c buttermilk
- 3 3/4 teas kosher salt
- 1 1/2 teas pepper
- 1 1/2 c flour
- 2 teas chili powder
- 3/4 teas salt
- Canola oil for frying.
Details
Preparation
Step 1
375
Mix buttermilk, kosher salt & pepper; pour over chicken in zip lock bag. Refrigerate overnight.
Mix flour, chili powder & 3/4 teas salt. Remove chicken from bag & let drain on cooling rack. Heat oil in skillet. Dredge chicken in flour mixture and fry til brown, about 12 minutes. Turn and cook breast additional 5 minutes and legs 10 minutes. Drain on paper towels.
Put cooked chicken in dish in oven to keep warm while frying.
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