|8||pieces chicken breast tenderloins, boneless, skinless|
|2 c||buttermilk, or enough to cover chicken pieces|
|3 to 4 c||unbleached plain or white lily® unbleached self-rising flour|
|1 rounded Tbsp||rumford baking powder (if using plain flour)|
|app. 3-4 c||cooking oil|
|1/2 tsp||salt per cup of plain flour used|
|salt and pepper to taste|
|2 c||sweet milk|
|if you fry more than one batch of chicken increase your flour and oil accordingly.|
I soak my chicken in buttermilk for at least 30 minutes to an hour. Overnight is okay.
2. Batter in flour
3 Dip again into egg/milk mixture
4. Batter them again in flour
This will give you a wonderful, thick and crispy crust on your chicken.