Ingredients:
- 4 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- Salt and black pepper, to taste
- Vegetable oil, for frying
Directions:
Pound the chicken breasts with a meat mallet until they are about 1/2 inch thick.
Place the chicken in a bowl, pour the buttermilk over it, and refrigerate for at least 2 hours or up to overnight.
In a separate bowl, combine the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the chicken from the buttermilk, allowing the excess to drip off.
Thoroughly coat each chicken breast in the flour mixture, shaking off any extra.
Heat the vegetable oil in a deep fryer or large skillet to 350°F (175°C).
Fry the chicken in batches until crispy and golden brown, about 6-8 minutes per side. Drain on paper towels.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serves: 4 | Calories: 590 kcal per serving.