Chicken Fried or Bake/Buttermilk Crunchy H.J.'s 1965
4 Chicken Breast with ribs with skin on and wash and pat dry
1 cup of Butter milk …or to cover
1 1/2 cups of flour
1 cup of Rritz crakers…crushed or use corn flakes
1 tsp. salt
1/8 tsp. pepper
Merinade the chicken in the buttermilk for 24 hours in a zip lock bag or cover in a bowl with saran wrap. Turn once in awhile.
Refridgerate
About 15 minutes before removeing chicken from the bag; (this is optional) … add, a couple drops of Louisanna Hot Sauce to the chicken marinade … move chicken all around in the marinade.
In a bowl or zip lock bag add: flour-crushed Ritz Crakers or crushed Corn Flakes- salt and pepper …mix throughly
Heat huge skillet with oil seasoned with a little garlic powder
Remove each piece of merinaded buttermilk chicken one at time, placing in the bowl or bag of flour coating. Coat well and can double coat chicken bydipping chicken back into the buttermilk …re-coat with the flour - crackers -corn flake mixture for extra crunch.
Place chicken in 360 dregees oil fry till golden Brown n crisp
OR
Bake 350 drgrees on a cookie sheet lined with foil for about 35 to 45 minutes. turning once or twice.
If deep frying chicken…fry a couple at a time and when cooked place those cooked in the ovenon arack at 300 degrees while the others are cooking to keep warm re- salt and pepper before serving if you like
hj 