Recipe Mari Loewen, Photogrphay ANNA Maegazine

Recipe Mari Loewen, Photogrphay ANNA Maegazine

  • 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.