Mix Dry Ingredients
2 cups flour
1 tablespoon Lowrey’s Seasoning Salt
1 tablespoon Garlic Powder (opt.)
1 tablespoon salt
1 teaspoon white pepper
(white pepper goes a long way)
Mix Wet Ingredients well with a whip.
1 quart Buttermilk
1 pint water
1/4 cup flour
1 tablespoon baking powder
Preheat cooking oil to 340 degrees. With mallet, tenderize chicken breast. Dip breast into dry batter. Then, into wet batter. And, back into dry batter. Drop breast into grease and cook until chicken is done.