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.
Sift the dry ingredients. In a small bowl, sift together the flour, parsley, oregano, garlic salt, salt and pepper.
Whisk the wet ingredients. In a separate bowl, whisk the eggs, buttermilk, lemon juice and lemon zest together.
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.
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 10 minutes per side, depending on the size of the pieces. Fry in 2 or more 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.