Ingredients

The following ingredients have 5 Servings
  • 6 large boneless skinless chicken thighs -OR- chicken breast tenders
  • oil for sautéing
  • 2 cups buttermilk
  • 2 cups seasoned flour (recipe included below)
  • 2 large eggs
  • 1/4 cup water
  • 2 cups Panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 2 tbsp parsley
  • 2 tbsp unsalted butter
  • 3 tbsp flour
  • 2 small heads roasted garlic (mashed (see NOTES))
  • 1 cup low-sodium chicken stock
  • 1/4 cup half-and-half or milk
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp Romano cheese
  • 1 tbsp parsley
  • Salt & pepper to taste (if necessary—it may not be)
  • 2 cups flour
  • 1 tsp salt
  • 1/2 tsp pepper

Instruction

  • If using thighs, cut each in half where the bone was. Remove excess fat. For either thighs or tenders, pound the meat to 1/4-inch thickness between 2 sheets of plastic wrap.
  • Place pounded chicken in a large bowl and pour in the buttermilk. Let this sit for at least 30 minutes.
  • Drain buttermilk from chicken and coat with seasoned flour. Put the coated chicken on a platter, cover and refrigerate for 1 hour.
  • In a medium bowl, beat the egg wash ingredients; set aside. Mix seasoned crumb mixture and place it in a large oblong pan (I use either a 11 x 7 or 9 x 13 pan for this).
  • Dip chicken in egg wash; let excess run off back into the bowl. Coat with the seasoned crumbs.
  • Heat a large skillet over medium-high heat and add about 2 tbs of oil. Brown chicken well on both sides, about 5 minutes each side; remove to a platter and keep warm. (You will probably have to brown the chicken in 2 batches). Repeat with remaining chicken.
  • To make the sauce, melt the 2 tbs of butter in the same pan you browned the chicken—don’t drain off any oil left in the pan.
  • Add the mashed roasted garlic and the flour, stirring to get a smooth paste. Let this cook for about 3 minutes.
  • Slowly add the chicken stock, stirring or whisking so there are no lumps. Stir in the the cheeses a little bit at a time so it blends and melts. Add the parsley and half-and-half. Cook until it bubbles.
  • Add the chicken back to the pan, coating it with the sauce. Cover and simmer on low heat for 5-10 minutes.