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Whether it’s served on a plate or on a roll, these buttermilk chicken breasts are tender and delicious. Easy too.
Buttermilk Chicken Breasts
Looking for something easy but delicious for dinner–or lunch–that can also be served as a sandwich? Look no further than these scrumptious buttermilk chicken breasts!
Since you pound them down to a uniform thickness of about1/4-inch, they cook very quickly and stay moist and juicy. It’s also amazing how something so simple can be so delicious too. I personally prefer these served on a roll. So you can bypass that fast-food place’s chicken sandwich and make your own. Off the top of my head I’d say that you can serve four people for what you’d pay for two sandwiches in one of those joints. So consider these a budget-friendly option.
Chicken Breast Size
Any time these are on sale at the stores I shop in, the size is, in a word, huge. The only time I’ve seen “normal” sized chicken breast is in the organic variety. So, if that’s your choice you’re set to go with four servings.
However, if the size you buy is the enormous ones, you’ll probably be able to cut them in half after pounding and get double the servings. This is especially true if you’re using them for sandwiches and/or are serving lighter appetites.
Spice It Up
For those that like things a little spicy, you can make.a very simple sauce to drizzle over this chicken.
Just a bit of honey, maybe about 4 tablespoons, and add a couple of drops of your favorite hot sauce. That’s all there is to it!
Buttermilk Chicken Breasts
- 4 large boneless skinless chicken breasts pounded to 1/4-inch thickness
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 tsp cayenne
- 2 tsp dry mustard
- 1 1/2 tsp garlic powder
- 2 Tbs paprika
- 1 cup oil - fill a a 10 inch to 12 inch skillet about 1/2 inch deep
- Place each chicken breast between 2 sheets of plastic wrap and pound with a mallet to about 1/4-inch thickness. If breasts are large then one breast will serve 2 people.
- Place flour, cayenne (can be omitted if desired) salt, mustard, garlic powder and paprika in a plastic bag and mix well.
- Place the buttermilk in a shallow dish--a pie plate is perfect for this.
- Shake chicken in the bag with the flour. Now dip in the buttermilk, letting excess drain. Now place in the bag with the flour to coat again. Shake off any excess flour and place on a plate. Refrigerate the chicken of at least one hour.
- Heat the oil in a large skillet. Heat oil to 350F/180C. Fry chicken on both sides about 5 minutes per side. You likely will have to fry in shifts. Drain on a paper towel.