For the Marinade
1/2 cup buttermilk
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp poultry seasoning
1/4 tsp freshly ground black pepper
2 lb boneless skinless chicken breasts, cut into medallions
For the breading
3 cups AP flour
1 tsp garlic powder
1 tsp onion powder
2 1/2 tsp kosher salt
1 tsp poultry seasoning
1 cup buttermilk
2 large eggs
vegetable oil, for frying
1 cup chicken stock
1 1/2 cups evaporated milk (or use whole milk)
1Mix the marinade ingredients together in a bowl or shallow dish and add the chicken, turning to coat well. Let marinade at room temperature for 30 minutes to an hour.
2Stir together the flour with the teaspoon garlic powder and onion powder, 2 teaspoons salt and poultry seasoning. Remove 2 tablespoons of this mixture and set aside for the gravy. In a separate bowl, whisk together the 1 cup buttermilk and the eggs until smooth and then whisk in one cup of the flour mix until smooth.
3When the chicken has marinated, bread each piece by lifting out of the marinating mixture, dredging in the flour, then the buttermilk mixture, then back into the flour. Place on a metal rack or screen to dry slightly while you bread the rest of the chicken.
4Heat 1 inch of vegetable oil in a large heavy skillet to 350 degrees. Carefully lower chicken pieces into the oil, without crowding, and fry until golden brown and crispy, turning after 5 minutes. Remove to paper towels to drain. Keep warm.
5Pour off all the oil and then add 2 tablespoons back to the pan. Heat over medium high and whisk in the 2 tablespoons reserved seasoned flour. Whisk and cook for two minutes, then whisk in the chicken stock followed by the evaporated milk. Cook, stirring often, until thickened and smooth, about 6 minutes. Season with plenty of freshly ground black pepper and kosher salt as needed. Serve right away.
Delight your brunch guests and serve this fried chicken with waffles!
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