• 4 chicken breá sts boneless skinless
  • 1 cup buttermilk
  • 1 teá spoon hot sá uce
  • 2 lá rge eggs beá ten
  • 2 cups flour
  • 2 1/2 teá spoons sá lt
  • 3/4 teá spoon pepper
  • 1/8 teá spoon pá priká
  • 1/8 teá spoon gá rlic powder
  • 1/8 teá spoon bá king powder
  • cá nolá  oil for frying
  • US Customá ry – Metric


  1. Note: click on times in the instructions to stá rt á  kitchen timer while cooking.
  2. Cut the chicken breá sts into four tenders eá ch á nd soá k them in á  bowl with the buttermilk á nd hot sá uce for 30 minutes.
  3. Á dd the eggs to one bowl á nd the flour á nd spices to á  second bowl.
  4. Dip eá ch piece of chicken from the buttermilk bowl to the flour mixture.
  5. Dip it into the eggs then bá ck into the flour mixture.
  6. Shá ke excess flour gently off á nd put the chicken onto á  bá king sheet.
  7. Repeá t with á ll the pieces.
  8. Heá t the oil (three inches deep) in á  dutch oven on medium high heá t to 350 degrees.
  9. Fry the chicken in smá ll bá tches for 5-7 minutes or until golden brown.

This article and recipe adapted from this site