Sunday Chicken Fried Chicken

  • 4 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 teaspoon onion salt
  • 1/2 teaspoon chicken seasoning
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon cornstarch
  • Salt and pepper
  • Peanut or canola oil
  1. Place the chicken breasts in a gallon sized Ziploc bag.
  2. Pour in the buttermilk, add 1/2 teaspoon onion salt and chicken seasoning.
  3. Place the chicken in the refrigerator for no less than 2 hours and up to overnight.
  4. To make the chicken: in a large skillet fill the it with 1/2 inch of oil.
  5. Bring the oil to 400 degrees over medium high heat.
  6. Using tongs, remove the chicken from the bag.
  7. Place the all-purpose flour on a plate and sprinkle with the remaining onion salt and pepper to your liking. 
  8. Dredge the chicken in flour on both sides.
  9. Cook in the hot oil for 4-5 minutes and then flip over and continue to cook till browned.
  10. Remove from the skillet and place on a parchment lined baking sheet and put in the oven to stay warm as you continue to cook the rest of the chicken.
  11. Serve with your favorite mashed potatoes, cream gravy and veggie of your choice!