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1 very small clove garlic
Kosher salt
1 Tbs. canola or vegetable oil, plus 1 to 1-1/4 cups for frying
3/4 cup plus 2 Tbs. buttermilk
3/4 cup all-purpose flour
2 boneless, skinless chicken breast halves (about 3/4 lb. total), pounded to an even thickness (about 1/2 inch thick)
Put the flour in a shallow bowl and, in another shallow bowl, mix the remaining 3/4 cup buttermilk with 1 tsp. salt. Season the chicken with 3/4 tsp. salt and 1/4 tsp. pepper. Dip the chicken in the buttermilk and then dredge it in the flour. (You can let the chicken sit in the flour while the oil heats; gently shake off excess flour before cooking.)
Choose a skillet (preferably cast iron) that’s large enough to fit the chicken. Pour in oil to a depth of 1/4 inch (about 1 cup for a 10-inch skillet or 1-1/4 cups for an 11-inch skillet). Heat over medium-high heat. When the oil is shimmering and the chicken sizzles briskly when a corner is dipped in the oil, cook the chicken until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to paper towels and pat lightly to absorb excess oil.
Sprinkle chickien with a pinch of salt and serve.
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