Queen Puff's Fried Chicken

• 4 chicken breasts, boneless and skinless
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon paprika
• 2 teaspoons salt
• 12 teaspoon black pepper
• 4 tablespoons lemon pepper
• 1 cup shortening
• 1 tablespoon vinegar

1. After washing chicken, pat dry with a paper towel and put in a ziplock bag.
2. Pour buttermilk (I use KC_Cooker's Buttermilk Recipe #124413) into bag and refrigerate up to 24 hours.
3. For coating mixture, add flour, baking powder, paprika, salt, pepper and only 3 tablespooons of the lemon pepper to ziplock bag.
4. Shake ziplock bag to thoroughly coat each piece of chicken, 2 pieces at at time may be easier.
5. Add shortening to pan and melt, I like Crisco butter flavor, you may use vegetable oil if you prefer.
6. Place chicken breasts in pan, shortening should come about halfway of the chicken so add more if necessary.
7. Sprinkle half tablespoon of lemon pepper on top of chicken and fry until edges brown.
8. Turn over and sprinkle remaining half tablespoon of lemon pepper on top.
9. Fry chicken on medium heat, browned to your liking.
10. A few minutes before chicken is done, drizzle vinegar over all pieces of chicken, the drizzle will sizzle -- love that sound.
11. Remove chicken from pan and place on a plate lined with a paper towel to help absorb some of the grease.

chicken breasts, buttermilk, flour, baking powder, paprika, salt, black pepper, lemon pepper, shortening, vinegar

Taken from www.food.com/recipe/queen-puffs-fried-chicken-392289 (may not work)