Place oil in a large Dutch oven or heavy-bottom stockpot. Heat oil to 350 degrees.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Our classic fried chicken is double dredged for extra crispiness. Make sure to use a kitchen mallet to pound the chicken to an even thickness and help the chicken cook evenly.
Watch it being made by a first-timer on I Think I Burnt the Water at HSTV.com.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 c. Hy-Vee vegetable oil | ||
| 4 4 (4-to-5-oz. each) boneless skinless chicken breasts | ||
| 1 c. buttermilk | ||
| 1 c. Hy-Vee all-purpose flour | ||
| 1 tsp. Hy-Vee baking powder | ||
| 1 tsp. Hy-Vee ground mustard powder | ||
| ½ tsp. Hy-Vee garlic powder | ||
| ½ tsp. Hy-Vee cayenne pepper | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| ½ tsp. Hy-Vee salt |
Things To Grab
- Large Dutch oven or heavy-bottom stockpot
- Kitchen mallet
- 2 medium bowls
- Plate
- Paper towels
Directions
Using a kitchen mallet, pound chicken into an even thickness of 1-inch. Add chicken to a medium bowl and cover with buttermilk; set aside.
Whisk together flour, baking powder, mustard powder, garlic powder, cayenne pepper, black pepper, and salt in a medium bowl.
Dip chicken in flour mixture, shake off excess flour. Dip chicken in buttermilk, and again in the flour mixture. Carefully drop 2 coated chicken breasts into the hot oil, one at a time. Fry for 8 to 10 minutes, or until coating is golden brown and chicken reaches an internal temperature of 165 degrees.
Place fried chicken on a plate lined with paper towels and allow to rest at least 5 minutes before serving.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.
Recipe Source:
Hy-Vee Test Kitchen