Boneless skinless chicken breast recipe
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How to Make &Prepare - Boneless skinless chicken breast recipe
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Boneless skinless chicken breast recipe
Buttermilk Fried Boneless Chicken Breast
Better than fast food takeout. This breast is so tender, any leftovers
can be stuffed in between a crusty bun topped with mayo, mustard and a
leaf of lettuce. You might want to consider doubling or even tripling
the recipe to serve on buns...this chicken breast is that good! Plan ahead
the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is
even better). Try to purchase large thick chicken breasts for this to
make the slicing in half easier, use a sharp knife for slicing. I usually
serve the breast topped with my mushroom cream sauce If you cannot find
Old Bay seasoning, use 1 tablespoon of seasoning salt in place of regular
salt. You can also make this recipe using skin on chicken pieces, adjust
the frying time though.
3 servings 1 day 1 day prep
Change to: servings US Metric
2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
4 teaspoons kosher salt (kosher salt is best but regular salt will do
fine!)
COATING
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
1 tablespoon salt
1 teaspoon Old Bay Seasoning (can use homemade Old Bay seasoning mixture
for this)
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
oil (for frying, do not use olive oil)
Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
When ready to make the breasts, mix all coating ingredients together,
and coat each chicken breast.
Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
Heat to about 350°, then reduce heat a bit just before frying the
breasts.
Cook/fry about 8 minutes per side.
*NOTE* reduce the heat if you find that the chicken is browning too much,
careful not to over brown.
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