Ingredients:
Oil for frying
4 boneless, skinless chicken breasts
2 c. all-purpose flour
2 tsp. salt
2 tsp. ground black pepper
1 c. buttermilk
1/2 c. water
Directions:
Pour 3-4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees.
Prepare seasoned flour by combining the flour, salt and pepper in a bowl. Stir to combine well. In another bowl, mix together the buttermilk and water. If your chicken breasts are not fairly uniform in size, place them between 2 pieces of wax paper and gently pound them out with a meat mallet until they are more uniform in size. This will help with even cooking times. Pat chicken breasts dry with a paper towel.
Season the chicken with salt and pepper then dredge into the flour, dip in the buttermilk and then dredge again in the seasoned flour and deep-fry the chicken pieces in the hot oil. Turn the chicken breasts during the cooking to make sure that both sides of the chicken are golden brown. This should take about 7-8 minutes for each one to cook. When the chicken is done, drain on a wire rack.
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