Buttermilk Fried Chicken

1 quart buttermilk
1 Tsp. salt
2 tsp. garlic powder
1 tsp. cayenne pepper
1 Tbsp. onion powder
1 tsp. black pepper
1 Tbs. thyme
1 Tbs. oregano
1/2 c. flour
1/2 c. bread crumbs
2 egg
4-6 thick boneless chicken breasts

(spices in same amounts listed above will be used twice)

Soak chicken breasts in buttermilk with, salt, garlic powder, cayenne pepper, onion powder, black pepper, thyme, and oregano and place in refrigerator several hours before cooking, or soak in refrigerator night before.
Dip chicken into mixture of 2 beaten eggs, then flour mixture that has another round of salt, garlic powder, cayenne pepper, onion powder, black pepper, thyme, and oregano spices mixed added to flour and bread crumbs.
Place chicken in already heated frying pan with hot oil approx ½ inch deep. Brown on each side, approx 7 ½ min. Cover tightly & cook on simmer for an additional 20 to 25 min. Remove lid for last 10 min.

**For a healthier version you can bake chicken in oven at 400 degrees. Adjust oven rack to upper-middle position. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes

1 quart buttermilk
1 Tsp. salt
2 tsp. garlic powder
1 tsp. cayenne pepper
1 Tbsp. onion powder
1 tsp. black pepper
1 Tbs. thyme
1 Tbs. oregano
1/2 c. flour
1/2 c. bread crumbs
2 egg
4-6 thick boneless chicken breasts

(spices in same amounts listed above will be used twice)

Soak chicken breasts in buttermilk with, salt, garlic powder, cayenne pepper, onion powder, black pepper, thyme, and oregano and place in refrigerator several hours before cooking, or soak in refrigerator night before.
Dip chicken into mixture of 2 beaten eggs, then flour mixture that has another round of salt, garlic powder, cayenne pepper, onion powder, black pepper, thyme, and oregano spices mixed added to flour and bread crumbs.
Place chicken in already heated frying pan with hot oil approx ½ inch deep. Brown on each side, approx 7 ½ min. Cover tightly & cook on simmer for an additional 20 to 25 min. Remove lid for last 10 min.

**For a healthier version you can bake chicken in oven at 400 degrees. Adjust oven rack to upper-middle position. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes