Ingredients:
- 1 whole chicken, cut into 8 pieces
- 1 cup buttermilk
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Oil for frying
Instructions:
- In a large bowl, combine the buttermilk and egg.
- Add the chicken pieces to the buttermilk mixture and coat well.
- In a separate bowl, combine the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Remove the chicken pieces from the buttermilk mixture and coat in the flour mixture.
- Heat the oil in a large skillet or Dutch oven over medium heat.
- Fry the chicken pieces in batches until golden brown and cooked through.
- Serve hot.
Tips:
- For a crispier crust, you can double-dip the chicken in the flour mixture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- You can also use a different type of oil for frying, such as vegetable oil or peanut oil.
Enjoy!
Here are some additional tips for making the perfect chicken broast:
- Use a good quality chicken.
- Marinate the chicken for at least 30 minutes, or up to overnight.
- Use a hot enough oil to get a crispy crust.
- Don't overcrowd the pan when frying the chicken.
- Let the chicken rest for a few minutes before serving.
With these tips, you'll be able to make chicken broast that is crispy, juicy, and delicious!