Ingredients
1 cut-up fryer (split breasts into 2 pieces)
2 cups of buttermilk
2 tbsp of table salt
4 cups of flour
1 tsp garlic powder
1 tsp thyme
1/2 tsp black pepper
2 tsp baking powder
frying oil
Preparation
Reserve 6 tbsp of buttermilk. Add remaining buttermilk and salt to a bowl and add cut up fryer. Cover and refrigerate for 1 hour.
Add flour, garlic powder, thyme, pepper and baking powder to a large bowl and mix throughly. Add the reserved buttermilk and work into the breading to make small clumps in the breading. Working 2 pieces at a time, remove chicken from the brine and a thoroughly coat with breading, pressing to coat evenly.
Fry the chicken in about 3/4 inch of oil heated to 375 degrees. Once the chicken has been added, cover cook 7-9 minutes on each side, until golden brown. Oil should maintain a heat of no more than 315 degrees during the cooking. Remove from oil and allow to drain on paper towels for about 5 minutes.
