oil, for frying
4 chicken breasts, (boneless and skinless)
2 cup all-purpose flour
2 tsp salt
2 tsp ground black pepper
1 cup buttermilk
½ cup water
Fill up a deep fryer or a large pot with 3 to 4 inches deep of frying oil. Preheat the oil to 350 degrees F.
For the seasoning, combine flour, salt, and pepper in a bowl. Mix well. In a separate container, combine buttermilk and water.
Skip this step if you have similarly sized chicken breasts. Otherwise, place them in a Ziploc bag or underneath a wax paper and beat them with a meat pounder until they become similar in size.
Pat the chicken dry with a paper towel. Season each piece with salt and pepper. Coat the chicken in the flour mixture, then in the buttermilk mixture, and once again in the flour mixture.
Deep-fry the chicken in the preheated oil. After 7 to 8 minutes, flip the pieces over and cook the other side for another 7 to 8 minutes.
Drain the chicken on a wire rack.
Sugar: 3g
:
Calcium: 97mg
Calories: 462kcal
Carbohydrates: 51g
Cholesterol: 79mg
Fat: 13g
Fiber: 2g
Iron: 4mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 3g
Potassium: 410mg
Protein: 32g
Saturated Fat: 4g
Sodium: 1300mg
Trans Fat: 1g
Vitamin A: 198IU
