Chicken-Fried Chicken

• 2 1/4 pounds small boneless, skinless half chicken breasts
• Sprinkling plus 1/4 cup Creole Seasoning (page 167)
• 1 1/2 cups buttermilk
• 2 cups flour
• 2 tablespoons kosher salt
• Vegetable oil for frying
• Cayenne Buttermilk Ranch Dressing (page 171)

1. Pull out the chicken tenders, if still attached, so you have a nice flat piece of meat.
2. Sprinkle both sides of the breasts and tenders with Creole Seasoning.
3. Line them up in a nonreactive baking pan and pour on the buttermilk.
4. Cover and let marinate in the fridge for 4 hours or longer.
5. Mix up the flour, 1/4 cup of Creole Seasoning, and the salt.
6. Spread it out in a flat pan.
7. Fish the chicken pieces out of the buttermilk, and press them into the flour mixture, coating them well all over.
8. Pour 1/4 inch of oil in the bottom of a heavy skillet.
9. Heat over medium-high til almost smoking.
10. Add the chicken pieces without crowding the pan.
11. Turn down the heat to medium and fry for about 5 minutes on each side.
12. You might have to fry the chicken in 2 batches; if you do, keep the first batch warm in a 140 oven while you finish cooking.
13. Serve hot, crisp, and golden with some Cayenne Buttermilk Ranch Dressing ladled over it.

chicken breasts, buttermilk, flour, kosher salt, vegetable oil, cayenne buttermilk

Taken from www.epicurious.com/recipes/food/views/chicken-fried-chicken-389159 (may not work)