This recipe offers a delightful twist on classic fried chicken, featuring a buttermilk marinade for extra tenderness and a seasoned flour coating for a crispy finish.
In a mixing bowl, combine the buttermilk, cayenne pepper, and garlic powder.
Marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
Add the chicken breasts to the buttermilk mixture, ensuring they are fully coated.
For best results, let the chicken marinate in the refrigerator for a few hours.
In a resealable bag, combine the flour, seasoning salt, black pepper, paprika, and onion powder.
Shake the bag well to evenly distribute the spices.
Remove the chicken from the marinade, letting any excess drip off, and place it in the bag with the flour mixture.
Coat the chicken thoroughly by shaking the bag.
Heat vegetable oil in a skillet over medium-high heat until hot.
Use enough oil to cover the bottom of the skillet generously.
Fry the chicken breasts in the skillet for about 12-15 minutes, turning occasionally, until golden brown and cooked through.
Maintain a consistent oil temperature to ensure even cooking.
Transfer the fried chicken to a wire rack to drain excess oil.
Letting the chicken rest on a wire rack keeps it crispy.
Serve the crispy fried chicken warm with your favorite sides.
Garnish with fresh herbs for an appealing presentation.
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