From the Kitchen of Tammy Gibbins (and a few other people)
Chicken Fried Chicken
4 boneless, skinless chicken breasts
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons ground black pepper
1 cup buttermilk
1/2 cup water
Oil for frying
Pour about an inch of oil into a deep fryer or large pot and preheat the oil to 350°F.
Combine the flour, salt, and pepper in a bowl. In another bowl, mix together the buttermilk and water. If your chicken breasts are not fairly uniform in size place them between two pieces of wax paper and gently pound them out with a meat pounder until they are more uniform in size. This will help with even cooking times. Pat chicken breasts dry with a paper towel.
Season the chicken with additional salt and pepper and then dredge into the flour, dip in buttermilk, and then dredge again into the flour.
Deep-fry the chicken pieces in the hot oil until 170 degrees. Turn the chicken breasts during cooking to make sure that both sides of the chicken are golden brown.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]