Buttermilk Herb Fried Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another recipe found in my Land O Lakes Cookbook. The tang of buttermilk and the flavor of herbs blend together for a well-seasoned fried chicken. Ingredients:
1/2 cup flour, all-purpose |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh thyme leave |
1 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
1 (20 ounce) package boneless skinless chicken breast halves |
1/3 cup buttermilk |
1/3 cup butter |
Directions:
1. Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
2. Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes).
3. Buttermilk Substitute: Use 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
4. TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
5. TIP: Reduce heat if chicken browns too quickly.
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