Buttermilk Fried Chicken Breasts

Every year Derek (and the Orem Rotary Club) cook pancakes for the pancake breakfast at Orem Summerfest.  They always serve homemade buttermilk syrup along with the pancakes.  This year after the breakfast was over, Derek came home with a whole quart of Buttermilk that didn’t get used.  Now, I cook with buttermilk occasionally, but a whole quart is tough for me to use up before it expires.  Luckily, I was perusing through this amazing food blog I just discovered called A Bountiful Kitchen and she had a recipe for Buttermilk Fried Chicken which called for marinating chicken breasts in a whole quart of buttermilk.  Hurray!  I decided I would definitely try it and was so excited because am a nerd and get somewhat giddy about finding a way to use something in my fridge saving it from the wasteful alternative fate of the trash can.  The chicken turned out great and was so easy to throw together.  And it was really even cold and left over.
BUTTERMILK FRIED CHICKEN BREASTS

Ingredients:

  • 1 quart buttermilk
  • 2 Tbsp Tabasco or other hot sauce
  • 4-6 chicken breast halves
  • 1 C all-purpose flour
  • 1 1/2 tsp coarse salt, for sprinkling
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 C vegetable oil

Directions:

  1. Stir together buttermilk and tabasco.  Add chicken (ok if frozen) and liquid mixture to gallon-sized ziplock bag and soak overnight.
  2. When ready to cook chicken, in another ziplock bag combine flour, salt, pepper, and cayenne.
  3. I usually cut large chicken breast into 3 pieces: cutting the thinner end off and cutting the thicker side in half lengthwise.  Shake the chicken 2-3 pieces at a time.
  4. In skillet heat 1/2 inch of oil over medium-hight heat.  Test with a tiny piece of chicken if it bubbles immediately it is hot enough.
  5. Place chicken into hot oil.  Distribute as many pieces as will fit in a single layer in the pan leaving 1/2 inch between pieces.  Leave to fry undisturbed for about 7 minutes.  Lower the heat as necessary to prevent excess browning.  The oil should continue to bubble steadily.  Turn the pieces and cook for an additional 7-10 minutes.  (Si just cooked the chicken breasts whole, but I am always afraid the middle won’t cook with thick chicken breasts–but I found they didn’t need to cook as long when cut as I cut them).
  6. Remove to plate lined with paper towel to drain.
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