Name: Buttermilk fried chicken
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1/2-inch thickness; 1/4 cup lowfat buttermilk; 1/4 cup all-purpose flour; 1 tbsp canola oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/4 tsp garlic powder

Nutrition

Per serving

470 calories

Protein: 44g; 37% of calories
Carbs: 31g; 26% of calories
Fat: 19g; 36% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 23 min

In a shallow bowl, whisk the buttermilk with half the salt and half the black pepper. Submerge the chicken in the buttermilk and let it sit for 15 minutes.
In a shallow dish, whisk the flour, paprika, garlic powder, and the rest of the salt and pepper. Stir 1 tablespoon of the marinating buttermilk into the flour with a fork to make shaggy clumps. Lift the chicken from the bowl, letting excess drip off, and press into the flour until heavily coated. Let the chicken rest on a plate for 5 minutes.
Heat the oil in a 10-inch skillet over medium-high heat until it shimmers. Carefully place the chicken in the oil. Cook for 4 to 5 minutes, flip, and cook for 4 to 5 minutes more until the crust is golden brown and the center is opaque. Done when opaque in the center, 165°F.
Move the chicken to a wire rack or a paper-towel-lined plate. Let the chicken rest for 3 minutes to keep the crust crispy before serving.

Nutrition

Ingredients

Instructions

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