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
1/4 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.