Fried chicken with the tang of buttermilk and savory herbs. Boneless, skinless chicken breasts make for a quick and easy dinner.
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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 breasts
1/3 cup buttermilk
1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
*Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes.
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.
Explore reviews fromour online community
I thought it was really tasty, however, my family(3 kids and husband) were not as impressed. They told me not to make it again, I think that they wanted more flavor. I was surprised bc it was moist and had flavor but not too much. Not a "winner" in my home!
Great flavor and I will be making this chicken recipe again.
Quick, easy and delicious!
Great on pork chops too!
This chicken is quick and easy to fix. It has wonderful flavor.
Celebrate the week of Kwanzaa, stretching between December 26 and New Year’s Day, with foods and flavors inspired by African American culture.
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