Looking for a delicious recipe for Fried Chicken Breasts? Try ours! These Fried Chicken Breasts pair well with a side of coleslaw and a steamed green veggie.
What You Need
Original recipe yields 4 servings
1-3/4 cups flour
1/2 tsp. onion powder
1/2 tsp. pepper
1 cup buttermilk
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. LEA & PERRINS Worcestershire Sauce
2 lb. bone-in chicken breast s, cut crosswise in half
1-1/2 cups oil
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Let's Make It
Combine flour, onion powder and pepper in shallow dish. Mix buttermilk, mustard and Worcestershire sauce in separate shallow dish until blended.
Heat oil to 365°F in large skillet on medium-high heat.
Dip chicken, 1 piece at a time, into buttermilk mixture, then flour mixture, turning to evenly coat both sides of each chicken piece with each ingredient.
Add chicken to hot oil; cook 18 to 25 min. or until chicken is done (165°F).and golden brown on all sides, turning occasionally.
Serve with coleslaw and your favorite hot steamed fresh green vegetable.
For more tender chicken, refrigerate chicken in buttermilk mixture 2 hours to marinate. Remove chicken from buttermilk mixture; discard buttermilk mixture. Coat chicken with flour mixture, then cook as directed.
Substitute shortening for the oil.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.