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Jim’s fried chicken

Nothing like KFC at all probably
Course Main Course
Cuisine American
Keyword double down, fried chicken, kfc
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 pieces
Calories 300kcal
Author Jim Behymer

Ingredients

  • 5-6 boneless chicken breasts or whatever pieces you want to use
  • 1 cup buttermilk
  • Marinade ingredients:
  • 1 cup buttermilk
  • 1 tbsp kosher salt
  • 1 tbsp MSG
  • 1 tsp white pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp rubbed sage
  • 1 tsp chives
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 small handful Italian flat leaf parsely chopped
  • Breading flour mix:
  • 3 cups flour
  • 1 tbsp kosher salt
  • 2 tsp white pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp powdered “poultry herbs”
  • 1 tbsp “Olde Canadian Chicken Rub”

Instructions

  • Mix marinade ingredients and pour into gallon ziploc bag
  • Pound 5-6 boneless chicken breasts into flat cutlets.
  • Marinade overnight
  • Mix breading flour and place in gallon ziploc bag
  • Remove chicken from marinade. Add another cup of buttermilk to the marinade still in the bag. This will be your wet station.
  • Place drained chicken, 1-2 breasts at a time, in the flour bag. Seal bag and shake
  • Remove breast(s) from bag, shaking excess flour back into the bag. Place into wet bag. Seal bag and shake.
  • Remove breast(s) from bag, allowing to drain briefly before returning to dry bag. Seal bag and shake.
  • Remove breast(s) from dry bag, shake off excess flour, making sure that the breast is fully coated. Set aside and repeat breading process for remaining breasts.
  • In 1″ of oil in a 12″ cast iron skillet, fry 1-2 breasts at a time in 325°F peanut or canola oil, keeping them as flat as possible. Fry 3 minutes per side or until golden brown and a probe thermometer shows the chicken is fully cooked