Skinless fried chicken

Yield: 6 servings

Measure Ingredient
5 \N Chicken breast halves
\N \N Salt
\N \N Ice water
2 cups Buttermilk
2 \N To 3 cups self-rising flour
\N \N Vegetable oil

"I love to serve fried chicken with biscuits and honey!" Remove skin from chicken breast halves. Place them in a large container with a cover; pour salted ice water over chicken, covering completely (use about 2 tsp. salt per quart of ice 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 shallow baking pan.

From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -

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