- 4 large chicken breasts, cut into strips
- 1 pint of buttermilk (about 16 ounces)
- 2 cups of all purpose flour
- 1 tablespoon of salt
- 1 tablespoon of pepper
- Vegetable or canola oil for frying (about 2 quarts or until your pot is half full but no more)
- In a large baggy or large bowl, let the chicken strips soak in the buttermilk. Make sure that your contain is covered/ sealed and placed in the fridge for an hour and a half.
- Take out of the fridge and let sit on the counter for an additional 30 minutes. You don’t want the chicken to be too cold or else it will lower the temperature of the oil and it will not cook properly.
- Heat your oil according to your fryer instructions. If you’re using a dutch oven, heat your oil to 350 degrees F.
- In a shallow bowl, whisk together the flour, salt, and pepper.
- Take the strips of chicken one at a time, dip them in the flour mixture so that they are thoroughly coated. Place in the frying oil and cook for 4-5 minutes each or until completely done. Check for doneness with a meat thermometer making sure that the chicken is cooked through to 165 degrees F. If you do not have a thermometer, You can cut one of the strips open to make sure it’s done and that there’s no pink left.
- Let the fried chicken rest on a paper towel to cool for about 5-10 minutes before serving.
- Prep Time: 2 hours 5 minutes
- Cook Time: 20 minutes