Ingredients
5-6 large chicken breasts, with skin and bones
2 cups self-rising flour
1 qt. cooking oil (peanut is best)
2 tsp. garlic powder
2 tsp. parsley flakes
2 tsp. thyme
2 tsp. poultry seasoning
1 tsp. pepper
1 qt. buttermilk
seasoned salt
Instructions
Cut the breast meat off of the chicken breasts -place
in a large aip type plastic bag.
Season with salt; toss until the chicken has
been coated.
Pour buttermilk over the chicken and place
in the refrigerator for 4-6 hours or overnight.
When ready to fry, heat cooking oil to 350-375 degrees
Place self-rising flour in a large paper bag; add seasonings and mix well.
Remove the chicken from the buttermilk. Discard
buttermilk. Place the chicken pieces in the paper bag
a few pieces at the time. Coat thoroughly. Place the
chicken into the hot oil and cook until both sides are
golden brown.
Fold a brown paper bag until it fits nicely on a serving
dish. Place paper towels on the paper bag to cover it.
Let the chicken drain on the paper bag/paper towels.
