BUTTERMILK FRIED CHICKEN
4 chicken breast halves or other chicken pieces
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons vegetable oil, divided
1 1/4 cups buttermilk
2 to 3 bunches green onions, cut into 2-inch lengths
Combine chicken, salt, pepper, and the flour on large plate; toss lightly to coat. Heat 1 tablespoon oil in large skillet over high heat. Add chicken and cook until golden on all sides, 5 to 8 minutes.
** this is how you will get a well done and cooked chicken because it always ends up crispy and golden from the outside and still not cooked from the inside when you skip this step *
Remove chicken, pouring off any excess oil. Return skillet to heat and add buttermilk, scraping pan to loosen any brown bits. Add chicken, skin side up. Reduce heat, cover, and simmer until chicken is tender and juices run clear, about 15 to 20 minutes.
Meanwhile, heat remaining 1 tablespoon oil in another skillet over medium-high heat. Add green onions and toss to coat. Cook until just golden, about 3 minutes. Season with salt and pepper to taste.
Arrange chicken and green onions on serving platter. Pour remaining juices from the chicken skillet into blender container and pulse until smooth. Serve with chicken.