Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Marinate the Chicken:
- Place the chicken breasts in a large bowl or zip-top bag.
- Pour the buttermilk over the chicken, ensuring all pieces are well-coated.
- Cover and refrigerate for at least 1 hour, or overnight for best results.
- Prepare the Coating:
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Coat the Chicken:
- Remove the chicken from the buttermilk, allowing excess to drip off.
- Dredge each chicken breast in the flour mixture, ensuring an even coat. Shake off any excess flour.
- Cook the Chicken:
- In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and the mixture is hot.
- Add the chicken breasts to the skillet, cooking in batches if necessary to avoid overcrowding.
- Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Serve:
- Transfer the chicken to a plate lined with paper towels to drain any excess oil.
- Serve hot with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad.
Tips:
- For an extra tender result, consider pounding the chicken breasts to an even thickness before marinating.
- You can also add herbs like thyme or rosemary to the buttermilk marinade for additional flavor.
Enjoy your Tender Chicken Delight!