Directions:
- In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
- Add in chicken breasts, using hands turn to coat completely in the buttermilk.
- Refrigerate for at least 5 hours.
- In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
- Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
- Place the chicken into a colinder and allow all the buttermilk mixture to drain.
- Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
- Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
- Fry each breast until golden brown and cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.51 Kcal (1685 kJ) | ||
| Calories from fat | 94.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.45g | 16% | |
|---|---|---|---|
| Cholesterol | 173.51mg | 58% | |
| Sodium | 1410.38mg | 59% | |
| Potassium | 881.54mg | 19% | |
| Total Carbs | 24.64g | 8% | |
| Sugars | 4.22g | 17% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 52.94g | 106% | |
| Iron | 0.8mg | 5% | |
| Calcium | 140.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 109.28 Kcal (458 kJ) | ||
| Calories from fat | 25.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 16% | |
|---|---|---|---|
| Cholesterol | 47.11mg | 58% | |
| Sodium | 382.91mg | 59% | |
| Potassium | 239.34mg | 19% | |
| Total Carbs | 6.69g | 8% | |
| Sugars | 1.15g | 17% | |
| Dietary Fiber | 0.29g | 4% | |
| Protein | 14.37g | 106% | |
| Iron | 0.2mg | 5% | |
| Calcium | 38.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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