Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup panko bread crumbs
- 1/2 cup vegetable oil
Instructions
- Step 1: In a shallow dish, combine buttermilk and beaten egg. In a separate shallow dish, combine flour, salt, pepper, paprika, and garlic powder. In a third shallow dish, place panko bread crumbs.
- Step 2: Dip each chicken breast into the buttermilk mixture, ensuring it's fully coated.
- Step 3: Dredge the buttermilk-coated chicken breast in the flour mixture, pressing gently to adhere. Then, dip back into the buttermilk mixture, and finally coat thoroughly in the panko bread crumbs.
- Step 4: Heat vegetable oil in a large skillet over medium-high heat. Once hot (a drop of breadcrumb should sizzle immediately), carefully place chicken breasts in the skillet.
- Step 5: Cook chicken for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Avoid overcrowding the skillet; cook in batches if necessary.
- Step 6: Remove chicken from skillet and let rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a low oven (300°F) for best results, avoiding over-drying.
- Serve these juicy breasts atop a bed of creamy mashed potatoes and asparagus for a comforting and elegant meal.
- For extra crispy panko, let the breaded chicken rest for 15 minutes in the refrigerator before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American