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Nutrition Facts
Serving Size 1 (869g) Recipe makes 3 servings The following items or measurements are not included below: celery powder
Calories 859
Calories from Fat 75		(8%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 3.2g	15%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.1g
Cholesterol 232mg		77%
Sodium 5242mg		218%
Potassium 1580mg		45%
Total Carbohydrate 81.3g		27%
	Dietary Fiber 2.8g	11%
	Sugars 16.3g
Protein 107.2g		214%
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Shapeweaver's Meat &Two Volume 2

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New Recipes For March 2007

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Delicious Fried Chicken Breast

Recipe #135894 | 1 day | 1 day prep | add private note

⁽⁴⁹⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Sep 2, 2005

Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce, this also works well using bone-on chicken pieces but frying time will need to be adjusted --- plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. I usually serve this with my Creamy Mushroom Sauce/Gravy --- if you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt --- you will love this fried chicken!

SERVES 3 (change servings and units)

Ingredients

2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
1 tablespoon kosher salt

COATING

2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
3 teaspoons salt (you can reduce to 2 teaspoons if desired)
1 teaspoon Old Bay Seasoning
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
1 pinch cayenne pepper (or to taste) (optional)
oil (for frying, do not use olive oil)

Directions

1
Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
2
When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
3
Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
4
Heat to about 350°F, then reduce heat a bit just before frying the breasts.
5
Cook/fry about 8 minutes per side.
6
*NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.

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Featured Reviews for This Recipe

From: Zoesmama

On Aug 31, 2009

We had enough chicken left over for another meal - this makes A LOT! I think this would easily feed a family of 6. I marinated the chicken in the buttermilk mixture for 24 hours. We liked this dish, but there were a couple of small issues. First, it was a bit too salty. I think I'll reduce the salt to 1 tsp or cut out the salt in the flour mixture completely next time. Second, the crust fell off of the chicken when we cut into it, which happened, I'm guessing, because there was no skin. A small price to pay for saving fat/calories on the skin. I didn't quite have enough flour mixture for my last two pieces, but I probably should have just coated the chicken by hand instead of shaking it up in a Tupperware container to coat. My husband really liked it. I didn't like it quite as much, but I'd try it again. Thanks Kitten! BTW, where's that cookbook??

0 people found this review helpful

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From: TatianaBanana

On Aug 31, 2009

This was really really good. I have always had a tough time not over-cooking chicken breast but this recipe was just perfect. My husband loved it. Spices were perfect too! I didn't have to change a thing except for reducing the amount of flour (I always have too much left over). Thank you!!

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From: Michelle S.

On May 11, 2006

This chicken is great! The buttermilk adds tenderness and flavor to the meat that is incredible. I used ground celery seed for the ground celery but all other ingredients were the same. I didn't completey fry tem, I just browned the breasts then popped them in a 350 degree oven for about 12 minutes. They were so tasty and delicious I felt they didn't even need a sauce but I am sure that would only enhance them. Dh asked me to please make this again soon...that translates to "we have a winner!"

18 people found this review helpful

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From: Jug O'Mud

On May 16, 2007

My compliments to you, Kitten, for another winning recipe! Soaking the chicken in buttermilk all day made it very tender and also helped the coating "stick." The result was moist, extra crispy, delicious fried chicken that my family inhaled for dinner! It was equally as good the next day served as a salad topper and as cold sandwiches. Next time, I'll cut back on the salt (for health and taste), but other than that, won't change a thing! Thanks again.

13 people found this review helpful

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