Good Buttermilk Fried Chicken

Good Buttermilk Fried Chicken

4 chicken breast halves (*JKGF prefers chicken wings but breast are just as good.)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
1/2 cup flour
2 tbsp. vegetable oil (Divided)
1 1/4 cups buttermilk
1 large onion (sliced)

Heat 1 tbsp. oil over medium heat in a skillet. On a plate combine the chicken, salt, pepper and flour together. Add chicken to the skillet and cook for 6-8 minutes on each side; remove chicken and pat off excess oil. Remove skillet from heat and add in the buttermilk to the skillet; scrape the bottom of the skillet to mix in the loose brown bits. Add the chicken to the skillet (skin facing up); reduce heat and cover. Simmer about 17-20 minutes until chicken is tender and juices are clear.

In another skillet, heat 1 tbsp. oil over medium heat. Add in the sliced onions; mix to coat the onions with the oil. Cook for about 3-5 minutes until golden brown and season with salt, pepper and garlic powder. Serve onions with buttermilk chicken. The remaining ingredients from the chicken skillet should be blender together in a food processor or blender and served over the chicken. Eat!

*Johnna's tip: This recipe was inspired by JKGF's visit to Chicago's Harold's Fried Chicken. This is some good chicken!! The recipe above is for those of us who savor the taste for good fried chicken after visiting this Midwest favorite. Now if JKGF could just figure out the recipe for the sauce on top of Harold's Fried Chicken...;-) Any suggestions??

Picture source: http://www.meadowvale.co.uk/Newsletters/October07/October07.html