Here's another family staple. I've altered our family version so that this is a cross between chicken scaloppini and fried chicken. The buttermilk makes it moist and tangy, the breadcrumbs make it fresh.
It's both quick and easy and oh so good!
Try this version, it's a nice change of pace!
Let's make it!
Take two pieces of plastic wrap and put a chicken breast in between. Start pounding that chicken, really good! You want it thin, about 1/4". Repeat as needed to relieve the day's stress.
Place the chicken in a ziploc bag or a deep dish and add the buttermilk. Let this marinate about 30 min.
Get a heavy skillet, I use a cast iron one, and put enough oil in it to cover the bottom of the pan about 1/4" up. You don't need much...just enough to fry well.
Put breadcrumbs in a dish. Add salt and pepper. You can add your favorite fried chicken seasoning here as well. I like it plain...purist you know.
4 Boneless Skinless Chicken Breasts
1 c buttermilk
½ c breadcrumbs
Salt and pepper
Canola oil for frying
Place one chicken breast between two pieces of plastic wrap and pound to 1/4” thin. Repeat with other breasts. ziploc bag, add buttermilk and let marinate for 30 min.
Add enough oil to a heavy skillet (cast iron is great) to fill about ¼” of the bottom of the pan. You don’t have to deep fry, or use much oil, to fry. Heat oil on medium high.
Add breadcrumbs to a pan for dredging. Add salt and pepper to taste.
Remove chicken from bag and dredge each piece in breadcrumbs, covering both sides.
Add chicken to the hot skillet. Let cook about 5 minutes per side and golden brown. These chicken breasts are thin so they should cook quickly, but please make sure that they are cooked all the way through.