Deep frying is one of the more intimidating events in the kitchen, but I had to try this recipe for frying boneless skinless chicken breasts. It sounded simple enough, but of course I had to switch things up a little. I brined the chicken for 24 hours in seasoned buttermilk rather than the usual water-based brine- which I used all summer for grilled chicken. Then I tossed the chicken in seasoned flour and let it sit on a rack for 15 minutes, frying it for about 12 minutes, and flipping the chicken a few times in the process. Insanely delicious! The bonus: since there's no skin and it's all lean, white meat, it's a healthier way to enjoy fried chicken. Great recipe no matter how you brine the chicken.
Noooo.... now I really want fried chicken.
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