- Yield: 16 Servings
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- 4 chicken breasts boneless skinless
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 2 large eggs beaten
- 2 cups flour
- 2 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon baking powder
- canola oil for frying
Note: click on times in the instructions to start a kitchen timer while cooking.
Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
Add the eggs to one bowl and the flour and spices to a second bowl.
Dip each piece of chicken from the buttermilk bowl to the flour mixture.
Dip it into the eggs then back into the flour mixture.
Shake excess flour gently off and put the chicken onto a baking sheet.
Repeat with all the pieces.
Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
Fry the chicken in small batches for 5-7 minutes or until golden brown.
Yield: 16 Servings, Amount per serving: 138 calories, Calories: 138g, Carbohydrates: 12g, Protein: 14g, Fat: 2g, Cholesterol: 58mg, Sodium: 459mg, Potassium: 256mg, Vitamin A: 80g, Vitamin C: 0.8g, Calcium: 27g, Iron: 1g
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