VERIFIED BY Taste of Home Test Kitchen
- 8 chicken breast quarters, skin removed
- 1/2 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon each black pepper, white pepper, paprika, chili powder and poultry seasoning
- Oil for deep-fat frying
- Place chicken in a 13-in. x 9-in. baking dish; pour buttermilk over. Cover and refrigerate 4 hours or overnight.
- Drain chicken, discarding buttermilk. In a shallow bowl or large resealable plastic bag, combine flour and seasonings; dredge chicken pieces. Place on waxed paper for 15 minutes to dry.
- In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 10 minutes or until chicken is dark brown and crispy and juices run clear, turning once. Drain on paper towels. Yield: 6-8 servings.
Originally published as Horse-Show Chicken in Country Chicken Cookbook 1995, p37