Nothing says summer like buttermilk fried chicken, whether you eat it on a picnic blanket in your park or at your kitchen table. A longtime customer asked Chef Scott for Elephants recipe, and he shared it with her. So now we can share it with all of you. Let’s make some fried chicken! Four servings (one four-ounce chicken breasts per serving) Active cooking time: 40 minutes (plus marinating chicken overnight) INGREDIENTS 4 skinless, boneless chicken breast halves (approx. 4-ounce chicken breasts) Vegetable oil, for frying Buttermilk Marinade 2 cups buttermilk 1 tablespoons salt 2 tablespoons garlic powder 2 teaspoons ground cumin 1 teaspoon cayenne pepper (or to taste) 1 egg Panko Bread Crumb Mixture 2 cups panko bread crumbs 1 ¾ tablespoons garlic powder 1 ¾ tablespoons onion powder 1 teaspoon cayenne (or to taste) LET’S GET COOKIN’! To prepare buttermilk marinade, whip 1 whole egg. Add buttermilk, garlic powder, salt, and cayenne pepper and mix well. Marinate chicken in buttermilk mixture in refrigerator overnight. You can marinate the chicken in a bowl. Or use a large re–sealable plastic bag and shake to combine. To prepare panko bread crumb mixture, mix bread crumbs, garlic powder, onion powder, and cayenne pepper in large shallow bowl. Remove chicken from marinade, shaking pieces to remove excess moisture. Discard the remaining marinade. Dredge the chicken pieces in the panko mixture to coat, pressing so that the panko crumbs stick to the chicken. Arrange breaded chicken onto prepared baking sheet. Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 350. Deep fry chicken at 350 degrees for 4 minutes, turning once, until golden. Transfer the chicken to a paper-towel-lined drying rack (set over a baking sheet) and let stand a few minutes before serving.