Crispy Buttermilk Pan Fried Chicken Breast

About This Recipe

Lightly breaded chicken breasts pan fried and finished in the oven for a crispy exterior and juicy, tender interior.

Ingredients

• 3 Boneless Skinless Chicken Breasts (about 5-6 ounces each)
• 1/2 C 120mL Low Fat Buttermilk
• 1 large Egg
• 1/4 C 30g All Purpose Flour
• 1 Tbsp Paprika
• 1/2 Tbsp Ground Mustard
• 1/2 Tbsp White Pepper
• 1/2 tsp Black Pepper
• 1/2 tsp Kosher Salt
• 1 1/2 Tbsp 24g Extra Virgin Olive Oil

Instructions

1. For the MarinadeWhisk the egg and buttermilk together in a resealable container or shallow dish. Add the chicken breasts and toss to evenly coat. Cover and refrigerate for 4 hours or overnight.
2. Cooking the Chicken
3. Preheat oven to 400F.
4. Remove the chicken from the marinade and place on a wire rack. Discard remaining marinade.**
5. Mix the flour and spices together. Place one chicken breast at a time in the flour mixture and toss to coat. Add the coated chicken breast back to the wire rack. Repeat until no flour (or very little) remains.
6. Heat a 12" cast iron skillet or large, oven-safe skillet over medium heat with the olive oil. Once hot, gently place the chicken breasts in the skillet.
7. Cook for 3 minutes, flip, and cook for an additional 2 minutes before adding the skillet to the oven. Cook for 5 minutes or until the chicken reaches an internal temp of 165F. Transfer the cooked chicken to a clean wire rack or dish to rest for at least 5 minutes before serving.