1 tray of Boneless Chicken Breasts
1 to 1 1/2 cups Buttermilk or Whole Milk plus 1 tbsp white vinegar
1 - 1 1/2 cups All purpose Flour
To Season Flour, I used Lawry's seasoned salt and garlic powder.You may use whatever you have on hand
To season Chicken, you will need squirts of Hot sauce, Mustard, Soy Sauce, salt, black pepper or whatever you have on hand
Pound the chicken breast evenly with a tenderizer or mallet or a rolling pin between layers of wax paper.
Now season it with the ingredients mentioned above or whatever you have on hand. Be creative. Experiment!!
Now let it marinate for atleast 15 minutes or as long as you desire.
Now season the flour with Seasoned salt and garlic powder. Again, be creative and use whatever ou like. Just make sure it doesnt get too salty as the chicken already has salt.
Now mix the flour and set it aside. If you have buttermilk, wonderful!! If you don;t (like me), no worries. Pour a tbsp of White vinegar in a measuring cup and top it off with whole milk. Stir and let it sit for a minute or two. It may look curdy (if that's a word!) just mix it well and it will look even. Now take that buttermilk (yep, that's buttermilk now!) and pour about a few tablespoons into the flour a little at a time and crumble it up with a fork or use your fingers.
It should have a texture something like this.
Now cut the chicken into manageable sizes or you can keep it whole or cut them into strips or whatever you are in the mood for. I won;t judge you. I wanted it into smaller pieces but I have kept them whole as well and also cut them into strips before..they all work well! Now soak the chicken into the buttermilk for about 15 to 20 minutes or longer if you have time.
Now take the buttermilk soaked chicken and put them in the flour mixture and coat them evenly on both sides.
Once they are done, transfer them onto a plate and keep coating the rest of the chicken until all done. In the meanwhile heat about an inch of oil in a frying pan over medium heat.
Transfer the chicken pieces into the frying pan and cook over medium-low heat. Turn them over in a couple of minutes when they turn golden and crispy. Cook on the other side.
Drain them in a strainer and move them to a platter lined with paper towel.
Serve them with buttermilk biscuits and honey mustard sauce. (Don't ask me for the recipe and embarrass me as I bought frozen biscuits and ready made sauce :D)