Ingredients
Boneless chicken thighs (4), chicken breasts (4), eggs beaten (3 to5 for egg wash), buttermilk (3cups), cornmeal (3 cups for breading stage) canola (1l for deep frying), all purpose flour (2 cups for breading stage), paprika (1tbsp) you may need more if you use more cornmeal in breading, salt and freshly ground black pepper.

Method of preparation:-
Take chicken thighs and breast, wash them and pat dry them. Sprinkle salt and pepper on them and place in nonreactive bowl. Then pour buttermilk over it. Cover the bowl, keep it in the refrigerator for about 2 hours or overnight to marinate it. Take deep fryer, heat oil in it to 350 degrees F. take another bowl, put flour, cornmeal, beaten eggs, paprika, salt and pepper according to taste. Take out 1 chicken piece from the buttermilk and dredge it with flour and dip it in egg wash and then coat it with cornmeal mixture. Put the coated chicken piece in hot oil in a pan to deep fry. Fry it for about 13 to 20 minutes until it gets cooked. Fry more chicken pieces in same way. Then drain the chicken pieces on paper towel and serve them.

Number of servings – 8