Buttermilk Herb Fried Chicken
Fried chicken with the tang of buttermilk and savory herbs. Boneless, skinless chicken breasts make for a quick and easy dinner.
10 min.prep time
25 min.total time
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 (20-ounce) package boneless skinless chicken breast halves
1/3 cup buttermilk*
Combine all coating ingredients in 9-inch pie pan. Pound chicken breasts with rolling pin or meat mallet to 1/2-inch thickness. Dip chicken in buttermilk, then in coating mixture.
Melt Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling; add coated chicken. Cook over medium-high heat 5 minutes. Reduce heat to medium; turn chicken. Cook 5-7 minutes or until internal temperature reaches at least 165°F. and chicken is golden brown.
*Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes.
Nutrition Facts (1 serving)
Dietary Fiber: 6g
Recipe #4220©1995Land O'Lakes, Inc.