Serves 6-8 people
4 pounds of skinless, boneless breasts of chicken
3 quarts of vegetable oil for frying
2 quarts whole buttermilk
6 cups unbleached flour
2 tablespoons baking soda
2 tablespoons baking powder
¼ cup granulated sugar
4 tablespoons paprika
2 tablespoons dried thyme
1 tablespoon cayenne pepper
2 tablespoons garlic salt
1 tablespoon oregano
2 tablespoon lemon pepper
2 tablespoon onion powder
2 tablespoon ground black pepper
1 tablespoon kosher salt
Trim the excess fat off the chicken breasts. Slice each breast in half, and place in a metal bowl. Place the buttermilk over the chicken, then add 1 teaspoon each of salt and pepper. Set aside.
Place the flour and all of the other dry ingredients in a large bowl, then whisk so that all of the ingredients become evenly incorporated.
Place the oil in a large soup pot. Heat the oil on medium-high, until it reaches a temperature of 350 degrees. Use caution when heating, and using oil.
Remove a piece of chicken from the buttermilk, and place it in the flour mixture. Make sure each side is evenly coated. Do this with three more pieces of chicken, then place them in the hot oil slowly. Cover the chicken with a lid, and let cook for 5 minutes at 350 degrees. Remove the chicken from the hot oil, and place on a cookie sheet covered with paper towels, letting the excess oil drain off.
*For extra crisp fried chicken, re-dip the chicken in the buttermilk then back in the flour.
Repeat this procedure until all of the chicken is cooked.
Chef Chuck Kerber