Country Fried Chicken

Ingredients

• 8 skinless, boneless chicken breast halves
• 1 quart buttermilk
• 3 shallots, finely chopped
• 2 tablespoons chopped garlic
• 2 tablespoons salt
• 2 tablespoons white sugar
• 1.25 teaspoons ground cumin
• 1.5 teaspoons ground black pepper
• 4 cups all purpose flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• 8 large eggs, beaten
• 2 cups vegetable oil for frying, or as needed

Steps

1. Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 3/4-inch thickness.
2. Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and black pepper in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
3. Remove chicken from marinade and shake off excess; pat dry with a paper towel. Discard remaining marinade.
4. Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl; set aside. Beat eggs together in a separate bowl; set aside.
5. Heat about 2 inches vegetable oil in a large, deep skillet over medium heat.
6. While oil is heating, dredge chicken breasts, one at a time, into flour mixture until lightly coated. Dip into beaten eggs. Lift up so excess egg drips back into the bowl. Press into flour mixture again to coat; shake off excess. Place the coated chicken breast, unstacked, onto a plate. Repeat with remaining chicken breasts.
7. Lower chicken breasts carefully into the hot oil in batches. Fry until golden brown and no longer pink in centers, 2 to 3 minutes per side. Transfer to a paper towel-lined platter to drain. Repeat with remaining chicken.