Name: Buttermilk fried chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/2 cup lowfat buttermilk; 1/4 cup all-purpose flour; 1 tbsp canola oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp paprika

Ingredients

8 items

6 oz boneless skinless chicken breast, patted dry
1/2 cup lowfat buttermilk
1/4 cup all-purpose flour
1 tbsp canola oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/2 tsp paprika

Instructions

Prep 20 min · Cook 40 min

Place the chicken between two sheets of plastic wrap. Using a meat mallet, pound it to an even 3/4 inch thickness. In a bowl, whisk together the buttermilk, half the salt, half the pepper, half the garlic powder, and half the paprika. Submerge the chicken in the mixture, cover, and let it sit for at least 30 minutes in the refrigerator.
In a shallow dish, whisk together the flour and the remaining salt, pepper, garlic powder, and paprika. Lift the chicken from the buttermilk, letting excess drip off, then press it firmly into the flour mixture until thoroughly coated on both sides. Shake off any excess and rest the chicken on a plate for 10 minutes to let the breading set.
Heat the oil in an 8-inch skillet over medium heat until it shimmers, about 2 minutes. Carefully place the chicken in the hot oil. Fry for 4 to 5 minutes per side, flipping only once, until the crust is deep golden. Remove the chicken and rest it on a wire cooling rack for 3 minutes before serving. Done when deep golden crust and 165°F in the center.

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Ingredients

Instructions

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