The tang of buttermilk and the flavor of herbs blend together for a well-seasoned fried chicken.
| 1/2 |
|
cup all-purpose flour |
| 1 |
|
tablespoon chopped fresh parsley |
| 1 |
|
tablespoon fresh thyme leaves |
| 1 |
|
teaspoon salt |
| 1/2 |
|
teaspoon garlic powder |
| 1/4 |
|
teaspoon pepper |
| 1 |
|
(20-ounce) package boneless skinless chicken breast halves |
| 1/3 |
|
cup buttermilk* |
| 1/3 |
|
cup LAND O LAKES® Butter |
Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes).
*Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes.
Recipe Tip
If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
