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Buttermilk Chicken

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.