Buttermilk Fried Chicken Breast

2 1/2 lbs chicken breasts, halved
1 qt buttermilk
4 t kosher salt

Coating:

2 c flour
2 t garlic powder
1 t black pepper
1 T salt
1 t Old Bay Seasoning
1/2 t marjoram
1/2 t dried thyme
1/4 t celery powder
oil for frying

Soak the chicken breasts in the buttermilk and salt for 8-24 hours (this is an important step). When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast. Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan. Heat to about 350°, then reduce heat a bit just before frying the breasts. Cook/fry about 8 minutes per side
careful not to over brown. This breast is so tender, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce. You might want to consider doubling or even tripling the recipe to serve on buns…this chicken breast is that good!