Categories: Poultry- Chicken

Ingredients

• 10 piece of chicken
• 2 cups all-purpose flour
• 1 quart buttermilk
• 1 Tbsp. Tarragon leaves,chopped(optional)
• 1 egg, beaten
• 2 cups bread crumbs, dry
• 4 cup Lou-Ana Vegetable oil
• 1 tsp. salt, to taste
• 1 tsp. pepper, to taste
• 4 oz. mustard

Directions

1. Season the chicken well with salt and pepper to taste.
2. Combine the buttermilk mustard and tarragon. Add chicken piece and turn until coated evenly. let chicken piece marinate for at least 4 hours up to overnight.
3. Remove the chicken from the buttermilk and let it drain. Roll the chicken in the flour mixture until well coated. Dip in egg wash.
4. Dredge in dry bread crumbs; allow chicken to rest for 10-20 minutes in refrigerator.
5. Heat the oil in a frying pan. Add the chicken pieces without crowding. Cook turning occasionally, until well browned and cooked through.
6. Remove the chicken fromthe il; drain on paper towels, and serve.

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