4 skinless, boneless chicken breast halves, rinsed well and
1/2 plus 1/2 t. kosher salt
1/2 c. buttermilk
1 c. panko or breadcrumbs
1 t. minced garlic
1 t. chopped fresh oregano
1 t. finely chopped fresh Italian parsley
1 t. freshly ground black pepper
Vegetable oil as needed for frying
Lemon wedges for garnish
Sprinkle chicken breasts with 1/2 t. salt. Place in a bowl and
cover with buttermilk, coating evenly. Cover and refrigerate
30 minutes or longer.
Preheat oven to 350º
Heat large saute pan over med/high heat. Toss together
panko or breadcrumbs, garlic, oregano, parsley, black pepper
and 1/2 t. salt in large baggie. Add chicken and coat each
piece evenly - shaking excess.
Add 4 T. oil to the hot pan (or enough to coat the pan in an
even layer of about 1/2". When it swirls easily, add the
chicken breasts, rounded side down. Cook until golden
brown about 3 to 4 minutes per side. Drain briefly on paper
towels and transfer to baking dish and place in the oven.
Finish cooking the chicken beasts in the oven 7 to 10
minutes. Serve with lemon wedges.