Country Style Buttermilk Fried Boneless Chicken



  • Crisco Pure Vegetable Oil
  • 1 1/2 cups White Lily Enriched Bleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 large eggs
  • 1 cup buttermilk
  • 4 boneless, skinless chicken breast halves (large)
  • Add All to Shopping List
    Add to Meal Planner
    Made it


    1. HEAT 1 1/2 inches oil to 365°F in large heavy skillet.
    2. BLEND flour, salt and pepper thoroughly in medium bowl. Break eggs into small bowl, beat lightly; set aside. Pour buttermilk into separate bowl.
    3. DIP chicken breasts, one at a time, into buttermilk. Coat completely with flour mixture. Dip into beaten eggs, then dip back into flour. Repeat for other pieces.
    4. PLACE chicken breasts gently into hot oil. Fry uncovered 10 minutes on each side, or until golden brown and juices run clear.
    5. DRAIN on paper towels. Serve immediately, or place on pan in 200°F oven until ready to serve.
    Discover more recipes from Crisco