Chicken soaked in buttermilk at least 30 minutes before frying is juicy and full of flavor. The crust cooks to a nice golden brown. I prefer frying in a cast iron pan because it holds heat.
Lodge Manufacturing provided the lovely cast iron pan used for this recipe. I’ve never used a thermometer to determine the vegetable oil’s temperature. When it’s heated to sizzling hot (not smoking), I add the flour-coated chicken. Thickness determines cooking time. Thin pieces take less time than thicker pieces. After frying until golden brown on one side, flip over and fry another 3 to 5 minutes (or longer depending on thickness). Then, pierce each piece with a fork. Thoroughly cooked white-meat chicken will be solid white and dark meat will not be pinkish. Remove from skillet. Drain on paper towels. For this recipe, which is easily doubled, use large chicken breasts or boneless small pieces. Enjoy!
RECIPE HERE=> http://www.cornbreadmillionaire.com/skilletfriedchicken