Ingredients
| Chicken Breast, Boneless, Skinless |
| ½ – 1 Cup Buttermilk |
| Salt and Pepper, To-taste |
| Panko Crumbs, Italian or Plain, # of Servings |
| Italian Seasoning , To-Taste |
| Garlic Powder, To-taste |
| Canola Oil |
| Dressing of Choice for Dipping |
Instructions
- Cut chicken breast into bite size pieces, salt and pepper to-taste, and place in a bowl with lid or baggie.
- Cover chicken with buttermilk and refrigerate overnight.
- Remove chicken from refrigerator and drain off buttermilk.
- In a bowl add enough panko crumbs to coat your chicken. Add a liberal amount of Italian seasoning (even when using Italian bread crumbs) and garlic powder, mix together with a fork. Cover chicken in panko crumbs pressing into each piece to retain as much coating as possible.
- In a skillet add Canola oil to coat pan and heat to a high temperature. Once your heat is high, lower heat so chicken does not burn. Cook 6 to 8 pieces at one time allowing space to flip the chicken over once the underside turns golden brown. Drain on a paper towel.
NOTE: My preferred choice of dressing for dipping is the Creamy Dressing (Carrabba’s Copycat) posted on this website. These are perfect in a salad. See my Italian Chicken Salad recipe posted on this website.
RECIPE OF MEL, MAY 2020