A modern touch to fried chicken

Buttermilk pan-fried chicken

Made: August 18, 2011

Ingredients
- 3 boneless, skinless chicken breast halves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 1 large egg
- pinch of cayenne pepper
- 1 cup flour
- 3 tablespoons oil

Directions
- Preheat the oven to 400 F
- Coat a baking sheet with cooking spray
- Season both sides of the chicken 1/2 teaspoon of the salt and 1/8 teaspoon pepper
- Stir together the buttermilk and egg in a shallow dish
- Combine the flour with the cayenne and the remaining 1/2 teaspoon salt and 1/8 pepper
- Heat the oil in a large skillet over medium high heat
- Dip the chicken in the buttermilk mixture and then coat in the seasoned flour
- Carefully place the chicken in the hot oil
- Cook for 2 minutes on each side
- Remove from the pan and place on the baking sheet
- Bake until cooked through but still juice (155 F); 6-8 minutes depending on the thickness of the chicken
- Drain on a paper towel lined plate

I have to work on my breading and frying, but these turned out pretty well for my 2nd attempt at fried chicken. :D I thought the buttermilk made them super creamy and moist, but the breading kept on coming off when I was flipping the chicken and moving it into the pan. :/ But overall, I was concerned about the doneness of the chicken. My first piece was still pink on the inside and I didn't think that it would cook all the way through in the couple minutes in the oven.

So I put it back in the pan for an extra 2 minutes per side and it seemed to work out better with the doneness throughout the chicken breast. I also cooked them in the oven for 10 minutes to make sure. They were still nice and juicy and perfectly done in the middle! :D

(Recipe from: Modern Hospitality)