I love fried chicken. My whole family loves friend chicken.

But sometimes, I don’t want to go through the hassle of butchering an entire chicken, and flouring, egging, and crisping. At the same time, I don’t want limit myself to just crispy chicken tenders.

In cases like this, I make my easy buttermilk fried chicken.

Ingredients:

3 large chicken breasts, skin on/bone in

1 quart of buttermilk

Approximately 2 quarts of avocado oil

1 1/2 cup flour

1/2 tsp salt

1/2 Tbsp tj’s onion salt

1/2 tsp smoked paprika

1/2 tsp white pepper

Directions:

Using chicken shears, cut breasts in half. Place breasts in a large ziplock bag. Pour in buttermilk and seal bag. Refrigerate for 6 hours before frying.

Preheat oven to 420.

In a bowl, whisk together flour, salt, onion salt, pepper, and paprika until combined.

Heat avocado oil in a large dutch oven until it reaches 380 degrees.

Place a wire rack over a baking tray and set near stove.

Remove chicken breasts from buttermilk. Don’t bother to shake off or remove buttermilk. You will use it as a binder instead of eggs.

Coat chicken in flour mixture.

Working in batches, add chicken to oil and fry until skin is golden brown. Remove from oil and place on wire rack.

Once all breasts have fried, place pan in oven and cook until chicken breasts reach an internal heat of 165 degrees. About 20 minutes.