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1
Place the flour, ranch dressing mix, salt and pepper into a shallow bowl and mix well.
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2
In a second bowl, place the eggs and buttermilk and mix them together.
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3
In the last bowl, place the bread crumbs and Parmesan cheese and mix well.
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4
Set all three bowls aside.
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5
Place one chicken breast at a time into a resealable plastic bag and use a meat tenderizer or rolling pin to pound the breast (starting in the middle and moving outward) into a piece that is about 1/4 thick.
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6
Remove the flattened chicken to a plate.
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7
Repeat with all of the chicken breasts.
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8
After you have all the pieces flattened to 1/4 thick, dredge one in the flour mixture making sure to thoroughly coat both sides.
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9
Then coat the chicken breast with the egg mixture.
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10
Then finally coat it in the bread crumb mixture.
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11
Set aside and continue until all of the breasts are coated.
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12
Heat 1 deep of oil in a large pan (use a pan that is at least 12) over medium-high heat until the end of a wooden spoon starts to bubble around it.
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13
Or you can just hold your hand above the pan to feel that its hot.
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14
Place a baking sheet with a cooling rack inside of it next to the frying pan.
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15
Preheat oven to 200 F.
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16
Fry two pieces of chicken at a time so as not to overcrowd the pan.
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17
Be careful, the oil is HOT.
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18
Fry for 5 6 minutes per side until golden brown on both sides.
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19
Transfer chicken to the baking sheet and place in the preheated oven while you continue frying the rest of the chicken.
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20
Enjoy!
