The secret to any good fried chicken recipe is a buttermilk marinade. The acidity of buttermilk helps tenderize the chicken, and offers a pleasantly tangy flavor. Moist and crispy, the golden chicken is excellent right out of the oven, but it’s also delicious when it is cold. For best results, marinate the chicken for a couple of days, so get organized!
2 cups buttermilk
1 tablespoon Tabasco sauce
1 tablespoon Dijon mustard
1 teaspoon granulated salt, plus more for seasoning
2 cups breadcrumbs
2 teaspoons paprika
1 chopped onion
5 smashed garlic cloves
4 (6-ounce) skinless boneless chicken breast halves
freshly ground black pepper
2 tablespoons canola oil
- In a large mixing bowl mix the buttermilk, hot sauce, mustard, paprika, salt, onion and garlic together. Place the chicken in a plastic zipper bag, poor the buttermilk mixture and cover the chicken with a coat of marinade. Release the air, zip the bag and marinate the chicken in the refrigerator for at least 24 hours, best up to 2 days.
- Preheat the oven to 400 degrees F.
- Wipe off any excess buttermilk; season the chicken breasts on both sides lightly with salt and pepper. Place the breadcrumbs on a flat plate then press the chicken breasts into the breadcrumbs to completely cover all sides, removing the excess.
- Place an ovenproof skillet over medium-high heat. Coat the pan with 2 tablespoons of canola oil. Once the oil is hot, place the chicken in the pan, in batches. Sear for 3 minutes on each side. Arrange all the seared chicken breasts side by side in the skillet then place the skillet into the oven, and bake for approximately 20 to 25 minute. The chicken should be well cooked and the crust needs to be golden.