Buttermilk-Marinated Pan-fried Chicken Breasts

 

                    Buttermilk adds a wonderful tangy flavor to fried chicken, and it also tenderizes the meat.

Makes 4 servings

• 4 skinless, boneless chicken breast halves, rinsed well and patted dry
• Salt
• 125 ml buttermilk
• 250 ml panko or breadcrumbs
• 5 ml minced garlic
• 5 ml chopped resh oregano
• 5 ml finely chopped fresh flat-leaf parsley
• 5 ml freshly ground black pepper
• Vegetable oil as needed for frying
• Lemon wedges for garnish

1. Put the chicken breasts in a mixing bowl ; sprinkle them evenly with 2 ml of salt.
2. Add the buttermilk, turn the chicken breasts to coat them evenly, cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes or as long as a day.
3. Preheat the oven to 350F (180C).
4. Heat a large sauté pan over medium-high heat ; if your sauté pan is not ovenproof, have a baking pan large enough to accommodate all of the chicken breasts ready next to the sauté pan.
5. Meanwhile, toss together the panko or the breadcrumbs, garlic, oregano, parsley, black pepper and 2 ml salt in a shallow bowl or baking pan ; one by one, turn the buttermilk-marinated chicken breasts in the mixture to coat them evenly.
6. Add 60 ml vegetable oil to the hot pan, or enough to coat the pan in an even layer about ½ inch thick.
7. When it swirl easily, add the chicken breasts, rounded side down ; cook in batches if the pan is not large enough to hold all 4 chicken breasts without crowding.
8. Turn the heat down slightly and cook on each side until golden brown, 3 to 4 minutes per side ; drain very briefly on paper towels, transer to the baking dish, and place in the oven.
9. Finish cooking the chicken breasts in the oven, 7 to 10 minutes.
10. Transfer the chicken breasts to a platter or individual serving plates, garnish with lemon wedges, and serve.

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