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Buttermilk-Marinated Pan Fried Chicken Breasts Recipe

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This recipe for Buttermilk-Marinated Pan Fried Chicken Breasts is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves, rinsed well and
patted dry
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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