Country Fried Chicken

Ingredients

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

Equipment

• bowl
• frying pan
• paper towels
• whisk
• ziploc bags
• meat tenderizer

Directions

1. Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
2. Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag.
3. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
4. Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
5. Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
6. Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
7. Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side.
8. Drain on a paper towel-lined platter and repeat with remaining chicken.