This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987.

Ingredients Edit

Directions Edit

  1. Flatten chicken breasts with a wooden meat mallet then slice into large strips.
  2. Place in a large bowl and cover completely with buttermilk, cayenne and chili powder.
  3. Refrigerate 4-6 hours.
  4. Fill large shallow bowl with flour seasoned with salt and pepper.
  5. Heat large skillet with vegetable oil.
  6. Dip chicken in seasoned flour then fry in hot oil until golden brown turning once or twice.
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