COUNTRY FRIED CHICKEN

One of my all time favorite meals growing up was my Grandma's country fried chicken. Juicy chicken breast, crispy breading, and smothered with brown gravy- it tastes just like home. My grandma and I cooked a lot together. I wasn't able to get her exact recipe before she passed, but I'm hoping this version makes her proud!

CHICKEN INGREDIENTS:

• 1 lb boneless chicken breasts

• 2 cups buttermilk*

• 2 large eggs, whisked

• 3 teaspoons salt

• 1 1/2 cups vegetable oil

BREADING INGREDIENTS:

• 1 1/2 cups all purpose flour

• 1/2 cup panko bread crumbs

• 1 tbsp salt

• 1 teaspoon paprika

• 1 teaspoon onion powder

• 2 teaspoons black pepper

• 1/2 teaspoon cayenne pepper

DIRECTIONS:

1. Using a meat tenderizer, pound chicken flat, about 1/2 inch thick. Pat dry.

2. Combine whisked eggs, salt, and buttermilk. Add chicken to the marinade for at least one hour, but up to overnight. The longer the marinade, the more tender the chicken!

3. Once chicken has marinated, mix together breading ingredients.

4. Bread your chicken liberally on each side, making sure to get into all the nooks and crannies. Coat each piece one at a time, right before you fry.

5. In a large skillet, add enough oil to cover the chicken by half. Heat to 350 degrees.

6. Carefully add chicken to the skillet and fry for 4-5 minutes per side. Once the edges start to brown, you'll know it's time to gently flip.

7. Once chicken is cooked, transfer each piece to a wire cooling rack, allowing the excess oil to drip out from the bottom. This prevents the chicken from getting soggy!

8. Serve over mashed potatoes and smother with gravy of your choice- my favorite is McCormick's instant brown gravy!

*If you don't have buttermilk, you can mix together 2 tablespoons of white vinegar, and enough milk to make 2 cups. Allow the mixture to sit for 5-10 minutes.