Ingredients
4 boneless skinless chicken breasts
1 c. buttermilk
Salt and freshly ground peppe
1 c. panko
1 tbsp. sweet paprika
1 tsp. dried thyme
1/4 c. vegetable oil
Preparation
Step 1Cut chicken breast on the diagonal into 3 pieces each. Place buttermilk in bowl and add. Leave to marinate for one hour at room temperature or overnight refrigerated. Drain. Season chicken with salt and pepper.Step 2Combine panko, paprika, thyme, salt and pepper. Add chicken in batches and shake in flour mixture until chicken is lightly coated. Shake off any excess.Step 3Preheat oven to 400 F.Step 4Heat oil in a large skillet over medium-high heat. Add chicken pieces a few at a time, do not crowd pan, and fry on each side until golden, about 1 to 2 minutes per side. Place on a cookie sheet. Bake breasts for 10 to 12 minutes, until juices are clear. Serve with salsa for dipping.Step 5Tips:Step 6If you don’t have any buttermilk, stir 1 teaspoon lemon juice into 1 cup milk and let it sit a few minutes.Step 7Panko is a crispy Japanese fried breadcrumb that make all your coated, fried dishes that much crunchier. It is available in some supermarkets and all Asian stores and gourmet stores.
Step 6If you don’t have any buttermilk, stir 1 teaspoon lemon juice into 1 cup milk and let it sit a few minutes.Step 7Panko is a crispy Japanese fried breadcrumb that make all your coated, fried dishes that much crunchier. It is available in some supermarkets and all Asian stores and gourmet stores.
