- 2 Cups All Purpose Flour
- 3 tbsp Cornstarch
- 1 tbsp Salt
- 1 tsp White Pepper
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- Salt & Pepper
- 1 lb Chicken Cutlets (or thinly sliced chicken breasts)
- 2 Eggs
- 2 Cups Buttermilk
- ½ Cup Canola Oil (or other high temp oil for frying)
- 1-4 hours before cooking, season the chicken with salt and pepper, cover with the buttermilk, and allow to marinate for at least 1 hour but up to 4 hours.
- Prepare your breading station: 1 shallow bowl with 2 eggs, beaten; 1 large bowl with all dry ingredients, mixed; Clean plate and tongs.
- With your tongs, pick up each piece of chicken and allow excess buttermilk to drip off. Then, dip in eggs followed by coating in the flour mixture. Set on your plate and repeat for all of your chicken.
- Preheat canola oil in a cast iron skillet (or other heavy bottom skillet) over medium high heat until oil temp reaches 350 degrees.
- Once oil sizzles, gently place breaded chicken into skilled. Allow to cook and brown on each side, around 4-6 minutes per side. Do not crowd your pan or chicken will not crisp up nicely! Prepare in batches if necessary. When internal temperature of the chicken reaches 165 degrees, remove from pan and set on a clean plate lined with a paper towel to drain. Serve immediately.