Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
  • 1 cup buttermilk (240ml)
  • 1 teaspoon hot sauce (optional)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (adjust based on spice preference)
  • ½ teaspoon baking powder
  • Vegetable oil for frying (enough to cover chicken in the skillet, approx. 2-3 cups or 475-710ml)

Instructions:

  1. Combine buttermilk and hot sauce in a shallow dish. Submerge chicken breasts in the buttermilk mixture. Cover and refrigerate for 30 minutes.
  2. In another shallow dish, mix together flour, garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne pepper, and baking powder.
  3. Remove chicken from buttermilk, allowing excess to drip off. Coat each chicken breast in the flour mixture, pressing gently to adhere. Place on a wire rack to rest.
  4. In a cast iron skillet, pour in vegetable oil and heat over medium-high until it reaches 350°F (175°C).
  5. Carefully add chicken breasts to the hot oil, cooking in batches if necessary. Fry for about 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
  6. Remove chicken and let it drain on a cooling rack. Serve immediately.