Fried Chicken

Sorry, folks.  I know it's been a while since I've posted.  I had some -I mean, a lot of graduate work to finish and haven't had the time to post.  That doesn't mean I haven't been cooking!  I'll be getting caught up on posting all the recipes I've used since my last post.

Here's how I'll make my lack of posts up to you.  How about fried chicken?

Fried Chicken

(makes 4 servings)

4 boneless skinless chicken breasts

1 cup buttermilk

1 tablespoon hot sauce

4 teaspoons salt, divided

1 1/2 cups flour

2 teaspoons white pepper

oil, for frying

Prepare Chicken:

1. Butterfly chicken breasts and cut into strips.
2. In a large ziploc bag, combine buttermilk, hot sauce, 2 teaspoons of salt, and chicken.  Refrigerate for 30-60 minutes.

Fry Chicken:

1. Place a wire rack on a cookie sheet and set aside. 
2. Fill a dutch oven or large pot halfway with oil.  Heat over medium-high heat until thermometer reads 350 degrees.
3. In a medium bowl, mix flour, 2 teaspoons salt, and pepper.  
4. Remove chicken from buttermilk mixture and dredge in flour mixture.
5. In batches, fry chicken until golden brown on all sides and internal temperature reads 165 degrees.
6. Let cool slightly on prepared rack.

Enjoy!