Buttermilk Fried Chicken Breast Filets - cooking recipe

Ingredients

3 boneless chicken breasts
2 cups buttermilk
1/2 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt
3 eggs
1 tablespoon franks redhot cayenne pepper sauce
2 cups self rising flour
1 1/2 teaspoons fresh ground pepper (coarse grind)
2 cups corn oil

Preparation

Filet 3 chicken breasts in half.
Soak chicken in buttermilk and 1/2 teaspoon ground Cayenne for 24 hours.
Remove chicken from buttermilk.
Season with salt,pepper,paprika,garlic salt and seasoned salt.
Make an egg wash with 3 beatened eggs and tablespoon of Franks hot sauce.Set aside.
Make dredge with self rising flour and 1 1/2 teaspoon fresh ground pepper. Set aside.
Heat 2 cups oil in 12 inch fry pan over medium- medium high heat.
Dip chicken into egg wash, then into flour dredge.
Carefully slip floured chicken into hot oil.
Cook till golden brown 7-10 minutes. Flip cook 7-10 minutes more.
Drain on rack or paper towels.