The buttermilk marinade consistently produces juicy, tender chicken breast, and the flour-egg-flour dredging method ensures that it's always wrapped in that perfectly crunchy coating we all know and love.
Whisk the wet ingredients. In a separate bowl, whisk the eggs, buttermilk, lemon juice and lemon zest together.
3 large eggs, 1/3 cup buttermilk, juice of 1 lemon, zest of 1 lemon
Flour. Egg. Flour. Coat the chicken pieces with the flour mixture. Next, dip the chicken into the egg mixture and once again into the flour mixture. Place on a sheet pan, making sure the pieces are spread out and not touching. Refrigerate for at least 1 hour.
4 to 5 lbs raw chicken pieces
Prepare the electric skillet. Add enough oil to reach a depth of 1/2 inch in the skillet. It should reach about half-way up the chicken. Heat to medium-high (375°F).
Fry the chicken. Fry the chicken for about 5 to 10 minutes per side, depending on the size of the pieces. Fry in batches so that you do not crowd the pan, causing the oil to cool. The chicken should be a nice golden brown color and the juices should be clear. If using a thermometer, the internal temperature of the chicken needs to reach 165°F.
Drain & serve. You can drain the chicken on a wire rack with paper towel underneath it. Let cool & drip for 5-10 minutes. Serve.