Serves 4
8 cups canola oil
1 cup buttermilk
1 tbsp hot sauce
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
8 boneless chicken breasts, skin on. (I bought bone-in breasts and deboned them myself…it’s pretty easy to do)
2 cups flour
2 tbsp sea salt
1.5 tsp ground white pepper
1/4 tsp cayenne
Mix together the buttermilk, hot sauce, pepper, garlic powder and onion powder in a small casserole dish. Add the chicken breasts and coat with the mixture. Place in fridge and let marinate for at least one hour and up to one day.
Preheat oil to 350. In a pie dish, combine the flour, salt, white pepper and cayenne. Dip each chicken breast in the flour mixture completely and then drop in the hot oil. Don’t overcrowd the chicken in the oil or it will cook unevenly. Also, make sure your oil is hot enough. If the oil is too cold, the chicken will absorb the oil (this is when frying gets bad) and the outside will then burn while the inside stays pink.
It will probably take about eight to ten minutes for the chicken to be done. I always stick a cooking thermometer in my chicken to make sure it has come to 165 degrees before serving.
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