Buttermilk Chicken

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 439 calories
    • Calories 35 calories from fat
    • Fat 17 g
    • Sat Fat 4 g
    • Cholesterol 110 mg
    • Sodium 714 mg
    • Protein 48 g
    • Carbohydrate 21 g
    • Sugar 3 g
    • Fiber 1 g


  1. Check 4 boneless, skinless chicken breasts
  2. Check 1 cup buttermilk (may use low-fat)
  3. Check 1 cup dry bread crumbs
  4. Check 1/2 cup grated Parmesan
  5. Check 1/2 teaspoon kosher salt
  6. Check 1/4 teaspoon black pepper
  7. Check 4 tablespoons olive oil


  1. 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.
  2. Heat oven to 400° F. 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.
  3. 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.