Country Fried Chicken

Name: Country Fried Chicken
Total time: 515
Yield: 8
Ingredients: 8 skinless, boneless chicken breast halves; 1 quart buttermilk; 3 shallots, finely chopped; 2 tablespoons chopped garlic; 2 tablespoons salt; 2 tablespoons white sugar; 1 ¼ teaspoons ground cumin; 1 ½ teaspoons ground black pepper; 2 cups vegetable oil for frying, or as needed; 4 cups all purpose flour; 2 tablespoons baking powder; 2 teaspoons salt; 8 large eggs, beaten

Recipe by visions from allrecipes.com

Dinner 9 Hr. 35 Mins.

Ingredients

8 servings

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8 skinless, boneless chicken breast halves
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1 quart buttermilk
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3 shallots, finely chopped
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2 tablespoons chopped garlic
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2 tablespoons salt
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2 tablespoons white sugar
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1 ¼ teaspoons ground cumin

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1 ½ teaspoons ground black pepper
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2 cups vegetable oil for frying, or as needed
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4 cups all purpose flour
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2 tablespoons baking powder
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2 teaspoons salt
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8 large eggs, beaten

Instructions

Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.