For a four person serving, you will need:
4 fresh, deboned chicken breasts
2 cups buttermilk
3 cups flour
A few pinches of seasoning to add to the flour such as pepper
1 1/2 32oz bottles vegetable oil (do not substitutie any other kind of oil)
Large stock pot for oil
Large plastic cutting board
Large sharp knife
Divided container to put buttermilk, flour and coated chicken in (or three separate bowls for each)
Gently pour 1 1/2 bottles of vegetable oil into a cold stock pot. Place the stock pot on a stove burner and turn heat to medium high. The oil will heat while you prepare the chicken.
CAUTION: NEVER LEAVE A POT OF HEATING OIL UNATTENDED ON THE STOVE! This is to prevent accidents and possible fire.
Cut off all extra fat on the chicken so that it will be the best quality you can have. Then cut the chicken into strips. Depending on breast size and individual preference, each breast can be cut into several (2-3) strips.
This part can get messy! Take each individual chicken strip and and dip it into the buttermilk, then into the flour with seasoning . Then place it in the third container. It is vital to do the buttermilk first so the flour sticks to the chicken strip to make the delicious outer coating. Also, the buttermilk helps makes the chicken have a wonderful flavor.
You will get buttermilk and flour all over your hands, so when you are done with this step, just wash your hands.
When you have coated the chicken, you will gently put about 2-3 strips into the cooking oil at a time depending on how big or small your stock pot is. I recommend no more than 3 strips at a time because you do not want them to touch each other or to have them cook unevenly. You will also need to check on how they are cooking, and if you have too many in the pot at one time, some could get under or over cooked.
Using your tongs, make sure to keep grabbing the chicken to check on how it is cooking. Each chicken strip usually takes around 4 to 6 minutes to cook to a perfect golden brown.
Step 6: How to Make the Crispiest and Tastiest Fried Chicken
After removing the cooked chicken strip, make sure you cut one of the strips in half to see that the chicken is cooked to perfection. If it still needs cooking, just put the chicken back in the stock pot for about 1-2 minutes longer. The cooked chicken should look white and not raw or pink. You can keep the strips warming in the oven at 250 degrees while cooking the rest of the strips.
Enjoy the crispiest and tastiest fried chicken ever!
I like to use the left over oil to make french fries to enjoy with the chicken. They are easy to make too!
Leaving the skins on 3-4 baking potatoes, slice them into thin strips and place the strips into the oil after you are done making the chicken. You can put all of the potato strips in at once. They will take 5-10 minutes to fry. Take them out when they are ready to your liking by testing a cooled one. I like mine a little crispy, so I leave mine in there for about 10 minutes. They taste best when sprinkled with sea salt.