Directions:
- In a medium bowl combine the buttermilk with hot pepper sauce and chopped garlic; add in the pounded chicken breasts and turn to coat with the buttermilk mixture.
- Cover and refrigerate for 6-24 hours, turning the chicken a few times during chilling.
- In a shallow dish combine all the coating ingredients.
- Remove the breasts from the buttermilk allowing any excess to drip off do not wash off the buttermilk or remove and small garlic pieces that are stuck to the chicken.
- Coat the chicken in the breadcrumb mixture pressing down firmly with hands to adhear the breadcrumb mixture to the chicken (I suggest to bread all the the breasts then place on a flat sheet before frying).
- Heat oil in the skillet over medium heat (using enough oil to to about 1/2 inch or more up the skillet.
- Cook the chicken breasts about 6-7 minutes on each side or until cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.83 Kcal (1519 kJ) | ||
| Calories from fat | 80.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 14% | |
|---|---|---|---|
| Cholesterol | 143.73mg | 48% | |
| Sodium | 1681.13mg | 70% | |
| Potassium | 786.52mg | 17% | |
| Total Carbs | 20.62g | 7% | |
| Sugars | 3.47g | 14% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 50.82g | 102% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.7mg | 4% | |
| Calcium | 83.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 105.92 Kcal (443 kJ) | ||
| Calories from fat | 23.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 14% | |
|---|---|---|---|
| Cholesterol | 41.96mg | 48% | |
| Sodium | 490.79mg | 70% | |
| Potassium | 229.62mg | 17% | |
| Total Carbs | 6.02g | 7% | |
| Sugars | 1.01g | 14% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 14.84g | 102% | |
| Vitamin C | 2.2mg | 12% | |
| Iron | 0.2mg | 4% | |
| Calcium | 24.4mg | 8% | |
* 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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