Country Fried Chicken

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 quart buttermilk
• 3 shallots, finely chopped
• 2 tablespoons chopped garlic
• 2 tablespoons salt
• 2 tablespoons white sugar
• 1 1/4 teaspoons ground cumin
• 1 1/2 teaspoons ground black pepper
• 2 cups vegetable oil for frying, or as needed
• 4 cups all purpose flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• 8 large eggs, beaten

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 8 hrs 35 mins


• place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
• whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator overnight.
• fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
• remove chicken from the marinade and shake off excess. pat chicken dry with a paper towel. discard the remaining marinade.
• sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. press chicken breasts one at a time into flour mixture until lightly coated. dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
• fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. drain on a paper towel-lined platter and repeat with remaining chicken.