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White Lily

Country Style Buttermilk Fried Boneless Chicken


10 min


20 min


4 servings


Crisco® Pure Vegetable Oil for frying2 large eggs
1 1/2 cups White Lily® Enriched Bleached All Purpose Flour 1 cup buttermilk
1 1/2 tsps. salt 4 large boneless, skinless chicken breast halves
2 tsps. freshly ground black pepper


  1. 1.
    HEAT 1 1/2 inches oil to 365°F in large heavy skillet.

  2. 2.
    BLEND flour, salt and pepper thoroughly in medium bowl. Break eggs into small bowl, beat lightly; set aside. Pour buttermilk into separate bowl.

  3. 3.
    DIP chicken breasts, one at a time, into buttermilk. Coat completely with flour mixture. Dip into beaten eggs, then dip back into flour. Repeat for other pieces.

  4. 4.
    PLACE chicken breasts gently into hot oil. Fry uncovered 10 minutes on each side, or until golden brown and juices run clear.

  5. 5.
    DRAIN on paper towels. Serve immediately, or place on pan in 200°F oven until ready to serve.