Buttermilk Fried Chicken Breast Filets

Ingredients

• 3 boneless chicken breasts
• 2 cups buttermilk
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon seasoning salt
• 3 eggs
• 1 tablespoon franks redhot cayenne pepper sauce
• 2 cups self rising flour
• 1 1/2 teaspoons fresh ground pepper (coarse grind)
• 2 cups corn oil

Directions

1. 1

   Filet 3 chicken breasts in half.

2. 2

   Soak chicken in buttermilk and 1/2 teaspoon ground Cayenne for 24 hours.

3. 3

   Remove chicken from buttermilk.

4. 4

   Season with salt,pepper,paprika,garlic salt and seasoned salt.

5. 5

   Make an egg wash with 3 beatened eggs and tablespoon of Franks hot sauce.Set aside.

6. 6

   Make dredge with self rising flour and 1 1/2 teaspoon fresh ground pepper. Set aside.

7. 7

   Heat 2 cups oil in 12 inch fry pan over medium- medium high heat.

8. 8

   Dip chicken into egg wash, then into flour dredge.

9. 9

   Carefully slip floured chicken into hot oil.

10. 10

    Cook till golden brown 7-10 minutes. Flip cook 7-10 minutes more.

11. 11

    Drain on rack or paper towels.