Buttermilk Chicken Recipe
Buttermilk chicken is lightly pan fried to give it a crispy, golden brown exterior while leaving the chicken juicy and tender.
Servings 4 servings
Calories 408kcal
Ingredients
- 4 chicken breasts boneless, skinless, pounded to about 1/2 inch thick
- 1 cup buttermilk
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- 2 Tbsp vegetable oil
Instructions
- Pound chicken breasts until about 1/2 inch thick and even
- Marinade in buttermilk for 1-2 hours
- Combine flour, salt and pepper into a shallow dish.
- Remove chicken from buttermilk and dip into flour, turning to coat both sides.
- Heat oil in large pan and add chicken.
- Cook chicken on both sides until cooked through
Notes
- Be sure and use an instant-read thermometer to check the temperature of your chicken. Cutting into the chicken to see if it is done will release juices and cause the chicken to dry out.
- If you need to make this gluten free, just substitute your favorite cup for cup gluten free flour for the all purpose flour. I prefer Bob's Red Mill Gluten free Flour.
- For crispy chicken, keep your oil temperature between 350 -380 degrees F. Use a candy thermometer to check the temperature.
- Be sure to not overcrowd your pan when cooking your chicken. Adding to much chicken to the pan at once lowers the oil temperature and your chicken won't come out as crispy and it will take longer to cook.
Nutrition
Calories: 408kcal | Carbohydrates: 27g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 455mg | Potassium: 395mg | Fiber: 1g | Sugar: 3g | Vitamin A: 127IU | Calcium: 85mg | Iron: 2mg