Skinless Fried Chicken Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
5: Chicken breast halves,
2 cup: Buttermilk,
Salt,
2: To 3 cups self-rising flour,
Ice water,
Vegetable oil,
Directions:
"I love to serve fried chicken with biscuits and honey!"
Remove skin from chicken breast halves. Place them in a large
container with a cover; pour salted ice water over chicken, covering
completely (use about 2 tsp. salt per quart of ice water). Cover and
refrigerate overnight.
Up to 2 hours before cooking, drain chicken and pat dry. Place in a
large bowl. Pour buttermilk over chicken and refrigerate until time
to fry. Drain chicken; dredge the breasts in flour, packing flour
into crevices and coating well. Deep-fry in hot oil (350 degrees)
for 10 minutes, or until cooked. Drain in a single layer in a
shallow baking pan.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie
Carlson -
Source from luhu.jp
Remove skin from chicken breast halves. Place them in a large
container with a cover; pour salted ice water over chicken, covering
completely (use about 2 tsp. salt per quart of ice water). Cover and
refrigerate overnight.
Up to 2 hours before cooking, drain chicken and pat dry. Place in a
large bowl. Pour buttermilk over chicken and refrigerate until time
to fry. Drain chicken; dredge the breasts in flour, packing flour
into crevices and coating well. Deep-fry in hot oil (350 degrees)
for 10 minutes, or until cooked. Drain in a single layer in a
shallow baking pan.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie
Carlson -
Source from luhu.jp