Buttermilk Fried Chicken

• 8 boneless, skinless chicken breasts
• 2 c. buttermilk
• 2 Tbsp. Old Bay seasoning
• 1 tsp. Tabasco sauce
• 1 small onion, minced
• 1 clove garlic, minced
• salt and pepper
• 1 c. flour
• 1 c. vegetable oil

1. Combine buttermilk, Old Bay, Tabasco sauce, onion, garlic, salt and pepper.
2. Pour over chicken breasts and allow to marinate for 3 to 4 hours.
3. Pour flour onto large plate.
4. Remove chicken breasts from marinade and coat with flour.
5. Place floured chicken on wax paper and refrigerate for 1 hour.
6. Remove chicken from refrigerator and allow to warm to room temperature (about 15 minutes).
7. In a large frying pan or skillet, heat oil to 370u0b0.
8. Cook chicken breasts one at a time for about 7 to 10 minutes each side until brown and cooked through.
9. Drain chicken breasts on paper towels.

chicken breasts, buttermilk, bay seasoning, tabasco sauce, onion, clove garlic, salt, flour, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2261 (may not work)