Exquisite is the word to describe this dish. It’s perfect for those of us who prefer not only boneless, but skinless fried chicken. The coating cooks up so well and crunchy. Have it cold with mayo, horseradish or spiced mustard slathered on a roll is heaven.
1 quart buttermilk
1 Tbsp. kosher salt
8-12 boneless, skinless breasts – slice in half
2 cups flour
2 tsp. garlic powder
1 tsp. Old Bay Seasoning
1 tsp. kosher salt
1/2 tsp. ground, black pepper
1/2 tsp. poultry seasoning or ground marjoram
1/4 tsp. celery salt
1/4 tsp. cayenne pepper (optional if you wish a “kick”)
Crisco or oil for frying – (Crisco is sooo much better!)
Place buttermilk and the 1 tablespoon salt into a large container and mix well; add chicken pieces, cover and refrigerate at least 8 hours.
Get out the skillet you will be using and place enough Crisco or oil to fill pan about 1/3 full, and begin heating. Place all other ingredients into a medium bowl and combine well. Onto your counter near the stove, set out the following: bowl of buttermilk soaking chicken, next to that the bowl of flour mixture, next to that a large sheet tray (like a cookie tray).
When oil is ready, with tongs or a fork, pick up a piece of chicken, dredge it well into the flour on both sides, then gently lower into the heated oil then repeat with 2-3 more pieces. I have found that about 3-4 pieces fit in the pan at one time. Fry for about 5 minutes, turn over and fry that side for about 5 minutes, or until done. Place cooked pieces on a paper towel lined plate or another tray. Repeat until done.