8 buttermilk pan breast Recipes

table salt, sugar, water, chicken breast halves, buttermilk, worcestershire sauce, chicken stock, canola oil, kosher salt, fresh ground pepper, butter (optional)

buttermilk, yellow cornmeal, chili powder, salt, boneless skinless chicken breast halves, pounded to 1/2- to 1/3-inch thickness, vegetable oil, salsa

boneless skinless chicken breasts, buttermilk, chopped fresh thyme, flour, cornmeal, chopped bacon, reduced-sodium chicken broth, chopped green onions

skinned/boned chicken breast halves, cut in 18 strips, chow mein noodles, garlic powder, nonfat buttermilk, pepper, reduced sodium soy sauce, salt-free herb and spice blend

raw chicken breast tenders, buttermilk, all-purpose flour, seasoning salt , such as lawry s seasoned salt, vegetable oil, enough for frying 1-inch deep in pan, dipping sauce , for serving

prepared cornbread (9x9-inch pan size), corn, monterey jack pepper cheese, diced, red sweet bell pepper, chopped, mild ortega chilies, green onions, diced (light green parts included), buttermilk (1% is fine), red enchilada sauce, eggs, salt, chicken breasts, split, bone in, red enchilada sauce (any heat level), green onions, chopped, mild chili pepper, sliced into small rings (no seeds), six-inch zucchini (chopped into cubes or sliced ), your desired mixed spice (such as a southwestern tex-mex or barbeque)