- Serves 4Servings
- 6 chicken breasts, bone in, skin on
- 3 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- 1 tablespoon coarse salt
- 1 tablespoon cracked black pepper
- Vegetable oil for frying
Red cabbage slaw (see recipe)
Rinse chicken and pat dry with paper towel. Place in large bowl and cover with buttermilk; refrigerate overnight.
Preheat oven to 350°. Heat oil in large skillet to medium-high heat. Combine flour, salt, cayenne and black pepper in a large bowl; remove chicken from buttermilk and dredge each piece individually in the flour, then place about 3 pieces at a time into the oil. Fry for about 3 minutes each side or until golden. Remove from oil and drain on paper towels for a minute before placing on baking sheet. Bake for 30-40 minutes. Serve immediately.