I don’t fry stuff very often, but when I do, it’s usually fried chicken breasts. This recipe gives you a juicy chicken breast surrounded by a slightly spicy and sweet crust. It’s been a favorite of my husband’s for almost 30 years now, so, yes, it’s tried and true!
What you’ll need:
- 4 boneless skinless chicken breasts
- 2 cups of buttermilk
- Peanut or vegetable oil
- 3 Tablespoons of sugar
- 2 Tablespoons of cajun seasoning
- 1 egg
- 1 Tablespoon of baking powder
- 2 cups of milk
- 1/4 cup butter
- 1/4 cup flour
- 2 3/4 cup heavy cream
Step by step:
Place chicken breasts in a large plastic ziplock bag and use a mallet to flatten the chicken so that it is one even thickness. This is crucial so that the chicken will cook evenly on the inside. Pour buttermilk over the breasts and place in the refrigerator for 30 minutes.
Heat oil to 350 degrees
Mix the sugar, cajun seasoning, egg, baking powder and milk together.
Place flour in a separate pan.
Next, take a chicken breast and let the buttermilk drip off of it. Dredge the breast in flour, shake, dip in the liquid, drain, dredge in flour, shake excess.
Place in the oil (make sure it’s at 350 degrees. Hotter and you will burn your chicken before it’s cooked through, cooler and your crust will come off and chicken will be greasy). As you put it in the oil, make sure to drop the end of it away from you so grease will splash onto the pan and not you.
Fry for 6-8 minutes until golden brown.
When done, place on a wire rack to cool. Let rest for a few minutes before serving.
Melt butter over medium heat. Whisk in flour to make a paste. Slowly add cream, whisking until it is thick and smooth. Season with salt and pepper.