Name: Buttermilk fried chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/3 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

Nutrition

Per serving

467 calories

Protein: 46g; 39% of calories
Carbs: 30g; 25% of calories
Fat: 19g; 36% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 30 min

Place the chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness. In a shallow bowl, whisk the buttermilk with half the salt and half the black pepper. Submerge the chicken and let soak for 20 minutes.
In a separate plate, combine the flour, garlic powder, paprika, and the remaining salt and pepper. Lift the chicken from the buttermilk, coat in the flour, dip back into the buttermilk, then coat in the flour once more. Let the coated chicken sit on a plate for 5 minutes for the crust to set.
Heat the oil in a skillet over medium heat until shimmering. Add the chicken and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until deep golden brown and 165°F in the thickest part. Rest the chicken on a wire rack or paper towels for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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