Winner Winner Chicken Dinner! Recipe
Comes w/ 6 pieces of Screen Door's famous buttermilk-battered fried chicken breasts, buttery mashed potatoes w/ Tasso ham gravy, 4 pieces of Southern style cornbread w/ butter & your choice of creamy coleslaw or bacon & ham hock stewed collard greens, and a red velvet sheet cake w/ cream cheese frosting for dessert! Feeding kids? We've got you covered - select 'Kiddie' to substitute 2 pieces of chicken in family meal for 2 'kiddie' dredged crispy chicken breasts.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Winner Winner Chicken Dinner!
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Method
Fried Chicken Preparation
Marinate the Chicken
In a large bowl, combine buttermilk and chicken breasts. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Dredging Mixture
In another bowl, mix together flour, paprika, garlic powder, onion powder, salt, and black pepper.
Heat the Oil
In a large deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Dredge the Chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere.
Fry the Chicken
Carefully place chicken breasts in the hot oil, frying in batches if necessary. Cook for about 6-8 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
Drain and Serve
Remove chicken from oil and let drain on paper towels. Keep warm until ready to serve.