Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 cup buttermilk (240 ml)
  • 1 large egg
  • 1 teaspoon hot sauce (like Tabasco) (5ml)
  • Salt and freshly ground black pepper to taste
  • 2 cups all-purpose flour (250g)
  • 2 teaspoons salt (10g)
  • 1 teaspoon black pepper (5g)
  • 1 teaspoon garlic powder (5g)
  • 1/2 teaspoon paprika (2.5g)
  • 1/4 teaspoon cayenne pepper (optional, for a little kick!) (1.25g)
  • 1/2 cup vegetable oil, for frying (120 ml)

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Tenderize to about 1/4-inch thickness using a meat mallet or rolling pin. Season generously with salt and pepper.
  2. In a shallow dish, whisk together buttermilk, egg, and hot sauce. Soak the tenderized chicken breasts in the buttermilk mixture for at least 15 minutes (or up to 2 hours in the fridge).
  3. In another shallow dish, combine flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using). Mix well.
  4. Remove chicken from buttermilk, letting excess drip off. Dredge each chicken breast thoroughly in the flour mixture, pressing to ensure even coating. Double-dipping (buttermilk-flour-buttermilk-flour) is optional for a thicker crust.
  5. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 325-350°F (160-175°C). Use a thermometer to ensure accuracy.
  6. Carefully place chicken breasts in the hot oil, being careful not to overcrowd the pan (fry in batches if necessary).
  7. Fry for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  8. Remove chicken from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately.