Step 1: Prep the Chicken
Place each chicken breast between two sheets of plastic wrap
Pound until about ½ inch thick for even cooking
Pat the chicken dry with paper towels

Step 2: Marinate the Chicken
In a large bowl, whisk together 2 cups buttermilk, 2 eggs, and 3 teaspoons salt
Submerge the chicken in the marinade and refrigerate for 1–2 hours, or overnight for best results
Before frying, let the chicken sit at room temperature for 25–30 minutes to remove the chill

Step 3: Make the Breading
In another bowl, combine the flour, breadcrumbs, seasoned salt, paprika, cayenne, and black pepper
Mix well to evenly distribute the seasonings

Step 4: Bread the Chicken
Remove one chicken breast from the marinade
Dredge in the breading mix, pressing it in and flipping several times
Make sure the chicken is completely dry and coated
*Tip: Bread each piece just before frying to keep the coating crisp

Step 5: Heat the Oil
Add vegetable oil to a large skillet until it reaches halfway up the sides
Heat over medium heat until the oil reaches 350°F
Use a thermometer to ensure accuracy — too hot and the outside will burn, too cool and it will get greasy

Step 6: Fry the Chicken
Carefully place the breaded chicken into the hot oil
Fry for 4–5 minutes per side, or until golden brown and crispy
Use a thin spatula or tongs to flip gently without disturbing the crust

Step 7: Cool the Chicken
Transfer the cooked chicken to a wire rack
Let the excess oil drain to keep the crust from getting soggy
Repeat with remaining chicken breasts

Step 8: Serve
Serve hot with your favorite sides — mashed potatoes, cornbread, coleslaw, or gravy
Enjoy every crispy, juicy, satisfying bite