Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless, skinless chicken breasts ((thin-cut, halved or pounded thin))
  • 1 quart buttermilk
  • 4-5 garlic cloves, (peeled and smashed)
  • 1/4 cup parsley, (chopped)
  • 2 tsp kosher salt
  • 1 tsp fresh black pepper
  • 1 tsp sweet paprika
  • 3-4 cups panko bread crumbs ((fresh bread crumbs or regular can be substituted))
  • 1 cup parmesan cheese, (grated)
  • Oil, (for pan frying)
  • kosher salt and pepper, (to taste)

Instruction

  • Whisk together buttermilk, garlic, parsley, salt, pepper and paprika and pour into a gallon-size ziplock bag.
  • Add chicken to bag and turn several times to be sure chicken is covered.
  • Place bag in the refrigerator and allow chicken to marinate for at least two hours or overnight.
  • Combine breadcrumbs and parmesan cheese in a shallow dish.
  • Removed chicken from bag, shaking off excess buttermilk and dredge in breadcrumbs. Place on a plate until ready to cook.
  • Pour oil to cover the bottom of large non-stick frying pan and heat over med/high heat. Once oil is hot (but not smoking) add the chicken breasts to the pan and cook until golden brown on one side (about 4 mins) and then turn and cook an additional 4 mins. Sprinkle with salt and pepper to taste.
  • Remove cooked chicken breasts to a wire rack placed over a cookie sheet to drain or place on a paper towel-lined plate.