Lived like a King Yoda was!

First he drank all of Sunshine's wine;

Then he ate all of Sunshine's homemade pasta and meatballs;

PFT Yoda said.

I make a pretty mean chicken!!!

Here's proof;

Southern fried Chicken Breast

Brining makes this a chicken breast moist for days, literally.  After the leftovers had sat in the fridge for 3 days, I reheated and the breasts were just as tasty and moist as they were when fresh.


Start by letting the 3-4 chicken breasts sit for at least an hour in a bath of;
-3 cups ice cold water
-1/4 cup salt
-1/4 cup honey
(mix all till salt is dissolved before adding chicken.

Then drain thoroughly and pat dry with paper towels.  Soak in buttermilk for at least a half hour.  Dredge in seasoned flour, I used; 

-salt 

-pepper

-onion powder 

-garlic powder

-cayenne pepper

You can use whatever seasoning you like, just make sure to coat the chicken very well.

Use a cast iron skillet or saute pan to pan fry.  Pour about a 1/2 inch of canola or peanut oil and heat to about 350.  After adding the chicken you the oil temperature will drop, but you want to maintain a constant temperature between 300 and 350.  Failure to do so will result in a poor crust and/or burning, as you can see below.  Cook on each side for about 5 minutes or so, making sure to get a good browning before turning.  It's best to only turn once, but shit happens.

Which one of these is not like the others.........ahhh shut up!