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+ servings

Buttermilk Chicken Breasts

Great on a roll too
Prep Time20 minutes
Cook Time10 minutes
Chill Time (optional)1 hour
Course: Main, Main Course
Cuisine: American
Keyword: buttermilk batter chicken, chicken cutlet sandwich, copycat fast food chicken sandwiches
Servings: 4
Calories: 945kcal


  • 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.


Serving: 1serving | Calories: 945kcal | Carbohydrates: 57g | Protein: 35g | Fat: 64g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 38g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 843mg | Potassium: 750mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2008IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 4mg