2 skin and boneless chicken breasts
1/2 cup buttermilk
1 clove crushed garlic
hot sauce or cayenne pepper
1/4 cup all-purpose flour
1/4 cup cornmeal
1/4 cup cornstarch
salt or any other seasoning
vegetable oil (for frying)
Flatten the chicken breasts between parchment paper or between plastic sheets.
Mix the buttermilk with the hot sauce and the garlic, put the chicken covered in the buttermilk mixture in a non-metallic dish, marinate for at least two hours turning them over once.
Mix the flour, cornmeal, cornstarch and seasoning in a shallow dish, take the chicken out of the marinade, let the buttermilk drip off, coat in the flour, coat the other breast then repeat the coating again starting with the first one.
If you still see wet parts on the breasts, coat again.
Put the chicken back in the fridge for at least half an hour.
Discard the marinade.
Heat the vegetable oil in a frying pan until it is pretty hot.
Fry the breasts until golden brown on both sides, lower the temperature and fry them until they are done, approx 10 minutes in total depending on the thickness of the breasts.