Name: Buttermilk Fried Chicken Breast
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 1/2 lb (680 g) boneless, skinless chicken breasts; 1 cup (240 mL) buttermilk; 1 large egg; 1 tbsp (15 mL) hot sauce; 3 tsp (15 mL) salt for the marinade; 1 cup (125 g) all-purpose flour; 3 tsp (15 mL) salt for the seasoned flour, or to taste; 1/2 tsp (2.5 mL) celery salt, or to taste; 2 tsp (10 mL) granulated garlic, or to taste; 2 tsp (10 mL) paprika; 1 tsp (5 mL) ground white pepper; Neutral high-smoke-point oil, enough for at least a 2 in (5 cm) depth; Fresh parsley, for garnish

Instructions

Whisk together buttermilk, egg, hot sauce, and the marinade salt. Add chicken, cover, and refrigerate for at least 1 hour. You can marinating overnight, but not longer.
Pour at least 2 in (5 cm) oil into a large heavy pot and heat to 350°F (177°C).
Whisk flour, seasoned-flour salt, celery salt, granulated garlic, paprika, and white pepper in a bowl.
Lift each chicken breast from the marinade and allow excess liquid to drip off. Coat completely in the seasoned flour.
Fry without overcrowding for 15-20 minutes, turning during cooking, until golden and the thickest part reaches at least 165°F (74°C). Fry in batches so the pot is not overcrowded.
Transfer to a rack or paper-towel-lined plate, blot excess oil, garnish with parsley, and serve.

Notes

Maintain the oil near 350°F (177°C); overcrowding lowers the temperature and can make the coating greasy. Seasoning quantities may be adjusted to taste.
Scaling: the marinade and flour can be multiplied directly. Fry in the same small batches regardless of total yield. Do not increase the oil temperature or load more chicken into the pot. Allow the oil to return to 350°F (177°C) between batches.

Buttermilk Fried Chicken Breast

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