Does anyone have a good recipe for fried chicken breast coated in crispy batter?

Hi, I would like it if it was a recipe that you are familiar with and you know tasted good and not too hard, I'm only a beginner at cooking. thank you for helping me. Does anyone have a good recipe for fried chicken breast coated in crispy batter?
I live in the south and this is how I make my fried chicken:





1 chicken cut up or 4 bone in chicken breasts or 5 - 6 boneless, skinless chicken breasts


1 c. buttermilk


1 c. all purpose flour


1/4 c. white cornmeal mix


1 t. salt


1/8 t. black pepper


1/8 t. paprika


small dash dill weed


vegetable shortening ( like Crisco)





Using 2 pie plates, pour buttermilk into one and thoroughly combine all dry ingredients in the other. Dip chicken into buttermilk, roll in flour mix -- repeat, making sure pieces are well coated. Place coated chicken on cooling rack, just like the ones you use to cool cookies and cakes after baking. While chicken is drying on the cooling rack, add about 1 - 2 cups of shortening to a large and deep skillet or dutch oven at least 3 inches deep. Melt and heat shortening over medium high heat, you will need about 2 inches of melted shortening in your skillet. You can test the temperature of the shortening by placing the end of a wooden spoon into the middle of the pan. Shortening is ready for frying when it boils at the end of the wooden spoon. Do not try to fry chicken until shortening is hot, and boils at the end of the wooden spoon.





When shortening is hot enough, carefully add your chicken, make sure not to crowd your pan. Cover and let fry on one side. After about 5 minutes, using tongs carefully check to see if browning well. Turn and let brown on other side, remembering to replace the cover. Repeat the turning process until chicken is cooked through, about 20 minutes total. You may have to fry several small batches instead of just one large batch.





It's not hard, just a little time consuming. By the way -- the spoon trick is a good way to check the temperature of shortening or oil for all types of frying, such as hot wings or french fries or chicken fried steaks. This recipe can easily be adapted for chicken fried steaks. Simply substitute the chicken for cubed beef steaks.Does anyone have a good recipe for fried chicken breast coated in crispy batter?
Ingredients





* 3 1/2 pound frying chicken, cut into 8 serving pieces


* 2 cups buttermilk


* 1/4 cup water


* 2 teaspoons red pepper sauce


* 3 cups flour


* 1 tablespoon kosher salt


* Fresh cracked black pepper, to taste


* 1 tablespoon dried oregano


* 1 tablespoon granulated garlic


* 1 teaspoon paprika


* 1 teaspoon cayenne


* 4 cups peanut oil, for frying





Directions





Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature
best thing to do is buy bread crumbs butter milk or regular milk and need eggs.





in a bowl u want to put bread crumbs best to get italian style for the flavor u can add parmesan to the mix





in the other bowl hot sauce buttermilk and eggs mixed well together you want to dip the chicken breast into the egg mixture then into the bread crumbs I say set them on a plate then continue with rest then for more crunch go back and dip one u started with in egg again and into bread crumbs again





you can also use potato flakes or corn flakes for the chicken
Just get your seasonings together that you prefer put all over the chicken.You can use chicken breast or leg thigh ect. get some eggs and beat untill a blend I like to use egg or use italian dressing or mix both soak in moist desired choice flavor w/ seasoning dip in flour. Have a deep cooker or large deep pot with veg cooking oil or virgin olive oil or mix heat on med then deep fry your chicken once chicken turns golden brown remove and lye flat on paper towels to soak up excess grease let cool sprinkle with salt %26amp; or serve with hot sauce %26amp; you are good to go w/ old fashion southern fried Chicken
Cooking in the microwave is effective, but it totally takes the quality of the food away. If you must cook them first, put some aluminum foil on a cookie sheet, place the tenderloins on it and cook at 350 degrees for about 10 to 15 minutes. A little undercooked won't hurt due to the fact that you are re-cooking in the casserole. The foil will prevent you from having to clean the cookie sheet; just take it and toss it.





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