Name: Buttermilk fried chicken breast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1/4 cup lowfat buttermilk; 3 tbsp all-purpose flour; 1/4 tsp garlic powder; 1/2 tsp paprika; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp canola oil

Nutrition

Per serving

458 calories

Protein: 50g; 43% of calories
Carbs: 25g; 21% of calories
Fat: 18g; 36% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4 inch thickness. In a shallow bowl, whisk the buttermilk with half of the salt and pepper. Add the chicken, turning to coat, and let it sit for 20 minutes.
In another shallow bowl, whisk the flour, garlic powder, paprika, and the remaining salt and pepper. Lift the chicken from the buttermilk, letting the excess drip off. Press the chicken into the flour mixture until coated on all sides. Place the chicken on a plate or rack to rest for 5 minutes so the coating sticks.
Heat the canola oil in an 8-inch skillet over medium heat until a pinch of flour sizzles immediately. Press the chicken into the flour mixture once more, then carefully place in the hot oil. Cook for 4 to 5 minutes per side until the crust is deep golden brown. Transfer to a wire rack to drain for 2 minutes. Done when reaches 165°F in the thickest part.

Nutrition

Ingredients

Instructions

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