Buttermilk Herb Fried Chicken

1. 1

   Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.

2. 2

   Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes).

3. 3

   Buttermilk Substitute: Use 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.

4. 4

   TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.

5. 5

   TIP: Reduce heat if chicken browns too quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.