| Servings | serves |
Ingredients
- 1 cup Buttermilk
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper Freshly ground
- 2-3 Chicken Breast Fillet skinless , cut into 1-inch pieces
- 4 cups Vegetable Oil
- 1 cup Self Raising Flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika ground
- 1 teaspoon Parsley Dried
Ingredients
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Instructions
- In a large resealable plastic bag, add buttermilk, salt and pepper. Add chicken pieces. Seal bag, coat chicken pieces in buttermilk, and refrigerate. Let marinade for at least an hour -up to 1 day. When ready to cook, add oil to a large pot to over medium high heat. Meanwhile, add flour, garlic powder, paprika and parsley to a shallow dish. Grab chicken pieces from buttermilk, a few a time, shaking off any excess. Coat pieces in flour, shaking off excess, and place into hot oil. Working in batches, fry chicken until golden and cooked through, about 3-4 minutes total. With a slotted spoon, transfer to a paper towel-lined baking sheet. Serve warm with your choice of dipping sauce. I mixed tomato sauce, bbq sauce, Mayo and lemon for my sauce it was delicious.
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