Buttermilk Fried Chicken
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|4 large||bonless, skinless chicken breasts|
|1 c||italian bread crumbs|
|3 Tbsp||arnie's all purpose seasoning|
|1 pinch||sea salt|
|4 Tbsp||cooking oil|
Saint John, NB, Canada
Member Since Aug 2012
This receipe is one of my family's favorite. I'll post the picture the next time I make it, but it's worth sharing without a picture. p.s. I'm not from the South, but as Paula Dean would say "Put a little South in Your Mouth"
The night before you'd like to make this, pound thin the thawed boneless skinless chicken breast to about 1/4 Inch and place in the Buttermilk in the fridge. I use a ziploc bag for ease, but you could also place in a container and seal it with a lid or plastic wrap.
Prepare the seasoned bread crumbs by adding the Arnies special seasoning, salt and pepper. If you prefer, a little flour also ads to it. Mix and place on a plate.
Heat the oil in a pan on high and reduce to medium low heat just before adding the chicken.
Remove the chicken from the Buttermilk and dredge through the Seasoned Bread Crumbs and place in the pan.
Cook on Medium Low heat for about 15 - 20 Minutes depending on how brown you like th coating. I cover the pan to avoid splatter.
Serve with your favorite sides. My boys like mashed potatoes and a fresh veg. Enjoy.