Buttermilk Fried Chicken
2 split chicken breasts
1 cup buttermilk
2 cups flour
Seasonings of choice *We used salt, pepper and garlic powder, but you can add cayenne for a kick*
Whisk the buttermilk and egg together, then add the chicken. It's best to let the chicken sit in the mixture refrigerated for 4 hours. It can even stay overnight.
Mix the seasonings into the flour.
Dredge the chicken so it's covered in the flour.
Heat enough oil in a deep pan to cover the bottom, cast iron if it's available. Add the chicken and fry until browned on all sides.
To make sure the chicken was cooked through, check with a meat thermometer.
The chicken was so thick, we ended up baking them to doneness in a 350 degree oven.
May is a great month for picnics so it needed our official picnic wine, Vixen! This Catawba has all the foxy flavor of a traditional Catawba wine, with a great blend of sweet and tart added in. Have it ice cold and throw it in your basket with all the best outdoors foods. We paired it with fried chicken, coleslaw and brie for the picture, but it would also go well around a campfire with hotdogs.