Just Like Mama's Country Fried Chicken will bring you memories of childhood with its crunchy texture and tastes of home!
Put each chicken breast in a large ziplock bag and let the air out. Use a meat tenderizer and pound the chicken until it's flat, about 1/2 an inch thick (if you don't, the breading will burn before the inside is cooked).
Combine whisked eggs, buttermilk, and salt. Dry the chicken breasts completely and put the chicken in the marinade for 2 hours, or overnight. (Chicken left longer to marinate will be more tender).
When the chicken is done marinating, prepare your side dishes. Keep side dishes warm with tin foil or Low on the backburners.
Get everything you need for gravy gathered. Don't begin cooking gravy until all of the chicken is fried and draining.
Transfer the marinated chicken breasts into the breading mix. Be sure to coat the entire breast. (After breading once, put the breaded breast back into the marinade and bread again for a thicker crust).
Add enough oil to the pan or skillet to cover the chicken half way. Heat to 350 degrees, or until a pinch of flour bubbles rapidly when placed in the oil.
Add 1 or 2 breaded chicken breasts into the pan to fry. Cook for 5 minutes on each side until the crust begins to turn a golden brown. *Before removing chicken, use a knife and fork to check the center for doneness.
When chicken is done frying, transfer chicken from skillet to a wired cooling rack to drip excess oil.
Enjoy and serve with gravy and southern-style sides!