Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
I love fried chicken and make it quite often. I’ve been known to make fried chicken for road trips even. Make my Picnic Fried Chicken ahead of time for a summer picnic or eat it at home. Serve it hot, cold or room temperature.
- 2 One Pound Each Whole Chicken Breasts (With Bone)
- 3 Cups Buttermilk
- 5 Cups Vegetable Oil For Frying
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 5 Beaten Eggs
- 4 Cups Unbleached Flour
- With a very sharp knife split chicken breast and then cut each breast half in half again. This will give you 8 pieces.
- Put chicken breasts in a glass baking pan and pour buttermilk over them. Cover with plastic wrap and place in fridge overnight. If you’re short on time then marinate for 6 hours. Remove from fridge when ready to cook.
- Preheat your oven to 375 degrees.
- Add vegetable oil to a large-size pan with deep sides. Heat pan over a medium-high heat until oil begins to smoke.
- Remove chicken breasts from buttermilk and transfer to a large-size plate. Season with kosher salt and pepper.
- In two separate shallow bowls place beaten eggs and flour. Dredge chicken breasts first in flour, then in eggs, and then again in flour.
- Gently place coated chicken breasts in hot oil. Be sure not to crowd the pan and fry in batches if needed. Fry chicken pieces 2 minutes per side. You will want skin to be golden brown.
- Transfer chicken breasts to parchment paper lined baking sheets. Place in oven and bake for 15 to 20 minutes until cooked through. Juice should run clear.
- Remove from oven. Serve warm or store in fridge until next day’s picnic.
- Makes 8 chicken breasts. Serves 4
- © Victoria Hart Glavin