Place oil in a large Dutch oven or heavy-bottom stockpot. Heat oil to 350 degrees.
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
|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
- Paper towels
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 TipNutrition facts cannot be accurately calculated for fried foods.
Hy-Vee Test Kitchen