FRIED CHICKEN BREAST RECIPE WITHOUT BUTTERMILK RECIPES

Steps:

• Place chicken livers in a colander and rinse gently but well. Let drain for a few minutes.
• Remove from colander, cut and trim any connective tissue or fat if desired.
• Place livers in a small bowl.
• Add the buttermilk. Stir gently to coat the livers.
• Add salt.
• Add black pepper.
• Stir gently and set aside for 10-15 minutes.
• Place flour in a small bowl or tray.
• Remove the livers from the buttermilk, shaking each one gently to remove excess liquid.
• Place the livers in the flour, turning gently to fully coat the liver.
• One at a time, dip the livers back in the buttermilk, then place back into the flour.
• Toss gently to coat with flour again.
• Remove from flour, place on foil lined pan. Let rest for 10-15 minutes.
• Add oil to cast iron skillet to a depth of about one inch.
• Bring oil up to 350F degrees for frying.
• Gently lower livers, one at a time, into the hot oil.
• Use a splatter screen while frying if available as the livers will often pop and splatter while cooking.
• Fry liver until lightly browned on the bottom, then flip over, frying about 2-3 minutes per side.
• When done, remove from skillet and place on a brown paper bag or wire rack to drain.
• Sprinkle lightly with additional salt and black pepper if desired for added flavor.
• Serve warm if possible. They cool quickly.
• Enjoy!

Steps:

• Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
• Fill a large bowl with 6 cups of lukewarm water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve.
• Add the chicken breasts to the water and let them sit, refrigerated 1 to 1 1/2 hours to brine. Remove from water, pat dry with paper towels and discard the water.
• In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Spritz the chicken with oil and rub all over, then rub the spice mix over the chicken.
• Add the chicken to the air fryer basket and air fry in batches 380F 5 minutes on each side, 10 minutes total until browned on the outside and cooked through on the inside. See notes below for larger breasts.
• Oven Method: