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1
Pour the buttermilk into a large mixing bowl and stir in the sliced onion, salt and cayenne pepper.
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2
Slice the chicken breasts into strips about 1 1/2 inches wide. Place the chicken in the buttermilk and marinate overnight in the refrigerator. If you do not have the time to marinate overnight, a few hours will suffice...but the result is definitely better with about 12 hours of soaking.
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3
In a mixing bowl, combine the flour and seasonings.
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4
In a deep cast iron skillet, heat oil to 350 degrees. Your skillet should be halfway full of oil.
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5
Correct temperature is important, so use a deep fryer thermometer or candy thermometer.
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6
Place chicken a few pieces at a time directly from the buttermilk bath into the seasoned flour. Roll around to coat the chicken quite thoroughly, then use tongs to gently lower the chicken into the hot oil.
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7
I usually fry no more than six or seven pieces at once in a ten inch diameter skillet, or the oil temperature drops and the chicken comes out soggy and greasy.
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8
The chicken is done when the outer coating is a nice golden brown. It is a good idea to check a piece of every batch that comes out of the skillet to be sure it is cooking clear through. Once you get the hang of it, it becomes easy to tell when your chicken is perfect.
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9
Drain on a rack to allow excess oil to drain away.
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10
Serve hot, store in the refrigerator, or package for freezing. To re-heat later on, simply arrange on a shallow baking sheet and place in a 200 degree oven for about 15 minutes. You can keep whole trays of the chicken warm in a 180 degree oven if you need to replenish serving trays for a party or larger gathering.
