LOS ANGELES, May 31, 2014 – Fried Chicken is a favorite picnic food. This recipe uses easy to cook, and eat, boneless chicken breasts in a buttermilk coating.
Boneless buttermilk fried chicken
3 chicken breasts
1-¼ cup breadcrumbs
¼ cup flour
½ teaspoon paprika
¼ teaspoon garlic powder
½ teaspoon basil
½ cup canola oi
Clean the chicken breasts and pat them dry with a paper towel.
Cut the excess fat from the chicken breasts
Cut the chicken into 3 inch pieces
Place the cut chicken into a bowl and add the buttermilk
Allow the chicken to soak for 20-30 minutes
In another bowl add the breadcrumbs, flour, paprika, garlic powder and basil.
Mix well the dry ingredients well
In another bowl add the eggs and whisk them
Dip the chicken into the egg and then into the breadcrumbs make sure you coat the chicken.
Set all the chicken aside until your oil is hot.
In a large pot add ½ the oil and heat it on a medium low fire.
Add the chicken to the pot and cook it for 5 minutes per side.
(Between new batches of chicken wipe down the pan to remove the excess bread crumbs and add new oil)
Cook all of the chicken and place all the pieces on a cookie sheet and finish the chicken in a 350-degree oven for another 5-6 minutes until the chicken is cooked through.
Remove the chicken and place it onto paper towels to remove excess oil and season the chicken with salt and pepper.
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