Buttermilk Chicken
Buttermilk Chicken might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 34g of protein, 22g of fat, and a total of 433 calories. If you have pepper, bread crumbs, kosher salt, and a few other ingredients on hand, you can make it. To use up the dry bread crumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert.
Instructions
Rinse the chicken and pat it dry with paper towels.
Place it in a glass baking dish or a large resealable plastic bag.
Add the buttermilk. Cover and refrigerate for at least 1 hour and up to 4 hours.
Place the bread crumbs, Parmesan, salt, and pepper on a plate. Working with 1 piece of chicken at a time, shake it to remove any excess buttermilk and dredge it in the bread-crumb mixture, turning to coat both sides.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
Add half the chicken. Cook until golden, about 3 minutes per side.
Transfer to a baking sheet. Wipe out skillet. Repeat with the remaining oil and chicken.
Bake until cooked through, about 10 minutes.Tip: If you (or the kids) prefer a higher proportion of bread-crumb coating to meat, use chicken tenders in place of chicken breasts.