Ingredients :
- 3 boneless skinless chicken breast halves
- 3/4 cup buttermilk
- 2 teaspoons hot pepper sauce
- 2 large eggs, beaten
- 2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons pepper
- 1 teaspoon salt
- 2 cups canola oil
Directions :
- Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight.
- Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture.
- Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes.
- In a large skillet, heat oil over medium heat. Fry chicken in batches; cook until golden brown and juices run clear, 5-7 minutes per side.
