The flavor of this chicken was really good. It was juicy and moist too. I think this is what I'm going to do from now on with any fried chicken, maybe any chicken dish in general. I don't think the buttermilk added any taste. It tasted more like garlic and cumin. I'm sure you could play around with the spices and flavors you add.
Ingredients
1 cup of flour
1 teaspoon pepper
1/2 teaspoon salt
1 beaten egg
2 chicken breasts marinated in a buttermilk brine
4 cups oil
1. Heat the oil in a cast iron dutch oven over medium heat
2. Mix the salt and pepper with the flour
3. Set up a flouring station - buttermilk chicken, egg, and flour.
4. Dredge the chicken in the flour
5. Dip the chicken in the egg
6. Dip the chicken in the flour again
7. Make sure the oil is ready - I like to put a wooden spoon in the oil to see if the oil bubbles up around it.
8. Place the chicken in the oil and let it cook until golden brown on both sides.
9. Take it out of the oil and let it drain on paper towels for a few minutes.
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