Andre’s Country Fried Chicken
use this same recipe for chicken nuggets; using cut-up chicken breast and reduce cooking time.
1 2 ½ to 3 pound frying chicken, cut into pieces (or 8 chicken breast – for nuggets)
1 ½ cups buttermilk
1 cups all-purpose flour
1 cup Panko bread crumbs
1 tbsp roasted garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
½ tsp cayenne
½ tsp poultry seasoning
salt and pepper
Vegetable oil or shortening, enough to cover about 2 inch depth in frying pan
Wash chicken pieces and arrange in shallow bowl (s). Cover with buttermilk and refrigerate a minimum of 2 hours.
In a large, heavy skillet heat shortening or oil to 370°.
Meanwhile in a large plastic bag, mix flour and spices. Place chicken in bag, one piece at a time. Shake well until thoroughly coated. Remove from bag, shaking off excess and place in the hot oil. Do not crowd the pan. Cook each side about 15 to 20 minutes or until golden. Repeat as necessary. Test doneness by piercing thickest part of the chicken with a fork. When done, juices should run clear.