Buttermilk Fried Chicken

Buttermilk Fried Chicken

10-12 chicken tenderloins or chickenbreast cut into strips

1 cup flour(plain)

1 cup buttermilk

4.5 cups oil for frying

2 Tbsp kosher salt

1 Tsp black pepper

1 Tbsp paprika

Heat oil to 350° F. Season chicken in a ziplock bag. Allow to rest for 30 minutes. Dredge chicken in flour. Dip chicken into buttermilk then back into flour. Fry 3-5 minutes depending on size of chicken. Test for doneness by breakin open a piece or using thermometer and must read 165°. Serve with honey mustard.

Noon cooking - May 25, 2010