Step by step

Method

5 steps

1. 1

   Cover each chicken breast with plastic wrap and pound it to about ½ inch thick. Whisk the eggs, buttermilk, and salt in a bowl, add the chicken, and refrigerate for 1–2 hours or overnight.

2. 2

   Mix the flour, breadcrumbs, seasoned salt, paprika, cayenne, and black pepper in a wide dish. Lift the chicken from the buttermilk, let the extra drip off, and press it through the flour mixture until every nook is covered.

3. 3

   Set the breaded chicken on a wire rack for 15–20 minutes. This short rest helps the coating cling. About 25 minutes before frying, take the chicken out of the refrigerator so it loses its chill.

4. 4

   Heat ½ inch oil in a heavy skillet to 350°F. Fry the chicken in batches for 4–5 minutes per side, turning once when the edges are deep golden and the crust releases from the pan.

5. 5

   Check the center for 165°F, then move each piece to a clean wire rack to drain. Serve with gravy, mashed potatoes, or cornbread.