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Skinless
Fried Chicken ingredients 8 chicken breast halves, skin removedsalt ice water 2 cups buttermilk 2 to 3 cups self-rising flour vegetable oil directions Place chicken in a large container with a cover; pour salted ice water over chicken, covering completely (use about 2 tsp. salt per quart of water). Cover and refrigerate overnight.Up to 2 hours before cooking, drain chicken and pat dry. Place in a large bowl. Pour buttermilk over chicken and refrigerate until time to fry. Drain chicken; dredge the breasts in flour, packing flour into crevices and coating well. Deep-fry in hot oil (350 degrees) for 10 minutes, or until cooked. Drain in a single layer in a large shallow baking pan. Yield: 8 servings |
