Linda’s Fried Chicken

 

8
boneless, skinless chicken breast halves
1
quart buttermilk
4
cups flour
2
teaspoons ground pepper
2
teaspoons salt
1
quart vegetable oil

 

 

Cut chicken pieces in half and wash.  Pat dry and place in deep bowl.  Add buttermilk and chicken in layers so that all chicken is immersed in buttermilk.  Be sure top chicken is covered with buttermilk.  Cover and refrigerate 1 or more hours.

 

Mix flour, pepper and salt.  Pour vegetable oil in skillet to depth of approximately 1-1/2 inches.  Heat oil to 360 degrees.

 

Meanwhile, dip chicken pieces in flour mixture and place on baking rack placed over cookie sheet.  After all chicken is covered, reflour all chicken pieces and pat to adhere coating.  Let sit 10 minutes.  Place approximately 6 pieces of chicken in hot oil.  Cook for 10 minutes, turning every several minutes to brown evenly.  Remove from oil and place on clean rack set over cookie sheet.  Cook additional pieces of chicken in same way.  Chicken can be kept warm in 250 degree oven for 30 minutes or so. 

 

Serves 6.