Buttermilk Pan-Fried Chicken

By AzWench

Ingredients

• 3 boneless, skinless chicken breast halves (about 6 ounces each)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup buttermilk
• 1 large egg
• Pinch of cayenne pepper
• 1 cup all-purpose flour
• 3 tablespoons canola oil

Preparation

Step 1

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Season both sides of chicken with 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper.

Stir together the buttermilk and egg in a shallow dish. Combine the flour with the cayenne and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of black pepper on a plate.

Heat the oil in a large skillet over medium-high heat. Dip the chicken in the buttermilk mixture and then coat in the seasoned flour. Carefully place the chicken in hot oil. Cook for 2 minutes on each side. Remove from the pan and place on the baking sheet. Bake until cooked through but still juicy (about 155 degrees on an instant-read thermometer), 6 to 8 minutes, depending on the thickness of the chicken.

Drain on a paper towel-lined plate.