Buttermilk Fried Chicken Breast Filets

• 3 boneless chicken breasts
• 2 cups buttermilk
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon seasoning salt
• 3 eggs
• 1 tablespoon franks redhot cayenne pepper sauce
• 2 cups self rising flour
• 1 1/2 teaspoons fresh ground pepper (coarse grind)
• 2 cups corn oil

1. Filet 3 chicken breasts in half.
2. Soak chicken in buttermilk and 1/2 teaspoon ground Cayenne for 24 hours.
3. Remove chicken from buttermilk.
4. Season with salt,pepper,paprika,garlic salt and seasoned salt.
5. Make an egg wash with 3 beatened eggs and tablespoon of Franks hot sauce.Set aside.
6. Make dredge with self rising flour and 1 1/2 teaspoon fresh ground pepper. Set aside.
7. Heat 2 cups oil in 12 inch fry pan over medium- medium high heat.
8. Dip chicken into egg wash, then into flour dredge.
9. Carefully slip floured chicken into hot oil.
10. Cook till golden brown 7-10 minutes. Flip cook 7-10 minutes more.
11. Drain on rack or paper towels.

chicken breasts, buttermilk, ground cayenne pepper, salt, pepper, paprika, garlic salt, seasoning salt, eggs, franks redhot cayenne pepper sauce, flour, fresh ground pepper, corn oil

Taken from www.food.com/recipe/buttermilk-fried-chicken-breast-filets-393114 (may not work)