If you are pressed for time, you can skip the buttermilk soak. Just dip the chicken in the buttermilk and then dredge in the flour mixture. Don't overcrowd the skillet when frying. Fry in batches and give each piece room to set its crust.
Depending on the size of the chicken breasts, this recipe can make anywhere from 4-6 sandwiches. The outside texture of the fried chicken is super crispy and flaky. The little bit of buttermilk in the dry mixture will give the flaky bits that fry up to the wonderful texture. Watch our video and photos so you can see what the texture of the mixture should look like before frying.
Pat dry chicken breasts. Soak chicken breasts in the 3/4 cup of buttermilk for about 30 minutes in fridge.