– skinless chicken breasts – buttermilk – garlic cloves – parsley – kosher salt – black pepper – sweet paprika – bread crumbs – parmesan cheese – Oil – kosher salt and pepper
Whisk together buttermilk, garlic, parsley, salt, pepper and paprika and pour into a gallon-size ziplock bag.
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.
Combine breadcrumbs and parmesan cheese in a shallow dish.
Removed chicken from bag, shaking off excess buttermilk and dredge in breadcrumbs.
Pour oil to cover the bottom of large non-stick frying pan and heat over med/high heat.
Remove cooked chicken breasts to a wire rack placed over a cookie sheet to drain or place on a paper towel-lined plate.