Chicken Fried Chicken

For Lauren...my daughter of the heart who is currently serving our great country and we could not be more proud or love her more! She’s my partner in crime and makes me laugh till I cry. Here’s a bit of home just for you sweetie xoxoxo

Just plain good comfort food at its finest.

3-4 good size boneless skinless chicken breast- cut in half lengthwise then pounded out to flatten

Buttermilk to soak chicken in - maybe 2 cups

1/2 cup flour

1/2 cup cornmeal

1/4 cup Panko bread crumbs

2 tsp poultry seasoning

2 - 3 tsp garlic pepper seasoning

1 - 2 tsp paprika

cracked black pepper to taste

canola or vegetable oil for frying

Prepare chicken and soak in buttermilk for at least an hour up to overnight in refrigerator. When ready to cook prepare skillet - cast iron fries best but use whatever you have. Fill skillet with oil up to about 2 inches up the side.

Take chicken out of refrigerator for about 30 minutes prior to cooking. Prepare breading with flour etc above in either a ziplock bag or shallow dish. Take each piece of chicken straight out of buttermilk and dredge both sides through seasoned flours then set aside in plate till ready to fry.

Once oil is hot enough - test with a splash of the breading to see if it sizzles. If it does then carefully add your chicken pieces but don’t crowd your skillet. Cook on medium heat and cover if possible to keep juices in. Chicken is ready to turn once it is a nice golden to almost mahogany brown and easily flips. Continue cooking on each side till cooked through. Don’t fry too high temp - medium should be fine and maybe even turn down if it begins to brown too quickly. Frying chicken takes a bit of practice and I still mess up sometimes :)

Once cooked drain on paper towel and allow to rest for a few minutes. Goes great with mashed potatoes, gravy and biscuits!

Enjoy xoxoxo