Buttermilk Chicken

Real Simple
Vivian Syme often makes this less-messy alternative to fried chicken for her family and neighbors.
Makes 4 servings


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4 boneless, skinless chicken breasts
1 cup buttermilk (may use low-fat)
1 cup dry bread crumbs
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 tablespoons olive oil


Rinse the chicken and pat it dry with paper towels. Place it in a glass baking dish or a large resealable plastic bag. Add the buttermilk. Cover and refrigerate for at least 1 hour and up to 4 hours.

Heat oven to 400° F.

Place the bread crumbs, Parmesan, salt, and pepper on a plate. Working with 1 piece of chicken at a time, shake it to remove any excess buttermilk and dredge it in the bread-crumb mixture, turning to coat both sides.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add half the chicken. Cook until golden, about 3 minutes per side. Transfer to a baking sheet. Wipe out skillet. Repeat with the remaining oil and chicken. Bake until cooked through, about 10 minutes.

Tip: If you (or the kids) prefer a higher proportion of bread-crumb coating to meat, use chicken tenders in place of chicken breasts.

Created date

May 2006

Nutritional Information

Calories 439
Caloriesfromfat 35 %
Fat 17 g
Satfat 4 g
Cholesterol 110 mg
Sodium 714 mg
Carbohydrate 21 g
Fiber 1 g
Sugars 3 g
Protein 48 g