Fried chicken with the tang of buttermilk and savory herbs. Boneless, skinless chicken breasts make for a quick and easy dinner.
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.
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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.
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