Fried Chicken

 I first tried this fried chicken as part of a sandwich from Giada. The sandwich itself was good with mozzarella, argula, and pesto but I ended up falling in love with the fried chicken. She added panko breadcrumbs to the standard flour dredging and it added a ton of crispy texture. 

Ingredients:
4 chicken cutlets
1 cup buttermilk, 
1/2 lemon, sliced
1/2 cup all purpose flour
1/2 cup panko breadcrumbs
1 tsp. salt
Grapeseed or avocado oil for frying

Directions:

1. Combine chicken cutlets, buttermilk, and lemon wedges in a large plastic bag. Make sure chicken is coated all over with the buttermilk. Allow to marinade at least 4 hours or up to over night. 

2. Mix together the flour, breadcrumbs, and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the oil to cover the bottom of the skillet. 

3. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible. Coat chicken in the flour mixture, making sure to cover completely in a light coating. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, about 4 minutes. 

4. Once the chicken is cooked, allow to rest on a paper towel lined plate. Sprinkle warm chicken with a pinch of salt. Serve warm or at room temp with the sides of your choice.