Description
This crispy buttermilk chicken is marinated in a flavorful blend of spices, coated with Parmesan and herbs, and pan-fried to golden perfection. Juicy and tender, it’s a delightful dish that will impress at any meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1/2 cup unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Whisk until well blended.
- Place the chicken breasts in the bowl, ensuring they are fully submerged in the marinade. Alternatively, use a zip-top bag for easier marinating.
- Cover the bowl with plastic wrap or seal the bag, and refrigerate for at least 2 hours, or ideally overnight.
- In a separate shallow dish, combine the flour, grated Parmesan cheese, and dried Italian herbs. Mix well.
- Set up a breading station with one bowl for the marinated chicken and another for the flour mixture.
- Remove each piece of marinated chicken from the buttermilk, allowing excess to drip off.
- Dredge the chicken in the flour mixture, pressing down slightly to ensure the coating sticks well.
- Place the breaded chicken on a plate or wire rack and let it sit for about 10 minutes.
- In a large skillet, melt the unsalted butter over medium heat.
- Once the butter is melted and bubbling, add the breaded chicken breasts to the skillet, avoiding overcrowding.
- Cook for about 5-7 minutes on one side until golden brown and crispy. Flip and cook for an additional 5-7 minutes, ensuring the internal temperature reaches 165°F (75°C).
- Transfer the cooked chicken to a plate lined with paper towels to absorb excess butter.
- Arrange the crispy chicken breasts on a serving platter. Slice if desired.
- Garnish with freshly chopped parsley.
- Optionally, drizzle some leftover melted butter from the skillet over the chicken.
Notes
- For extra flavor, consider adding a squeeze of lemon juice over the chicken before serving.
- This chicken pairs well with sides like mashed potatoes, coleslaw, or a fresh garden salad.
- Prep Time: 120 minutes
- Cook Time: 15 minutes