Breaded Chicken Breasts Recipe Story

Breaded Chicken Breasts Recipe

Stockpile these juicy, easy breaded chicken breasts for an fast weeknight dinner. They are extra tender and tasty thanks to a buttermilk marinade and a crispy parmesan panko crust.

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INGREDIENTS

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Whisk together buttermilk, garlic, parsley, salt, pepper and paprika and pour into a gallon-size ziplock bag.

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Add chicken to bag and turn several times to be sure chicken is covered. Place bag in the refrigerator and allow chicken to marinate for at least two hours or overnight.

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Combine breadcrumbs and parmesan cheese in a shallow dish. Removed chicken from bag, shaking off excess buttermilk and dredge in breadcrumbs.

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Place on a plate until ready to cook. Pour oil to cover the bottom of large non-stick frying pan and heat over med/high heat.

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Once oil is hot add the chicken breasts to the pan and cook until golden brown on one side and then turn and cook an additional 4 mins.

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