A buttermilk marinade makes this boneless chicken breast tender and juicy; flattening the breast cuts down on the cooking time.
- Servings: 4
Photography: BEATRIZ DA COSTA
Source: Martha Stewart Living, May 1999
- 1 1/2 cups nonfat buttermilk
- 3 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 4 skinless and boneless chicken-breast halves
- 8 slices white bread, crusts removed
- 1/4 teaspoon cayenne pepper
- 1 cup vegetable shortening or vegetable oil
In an airtight container, combine buttermilk, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Place a chicken breast half between two 12-inch squares of plastic wrap. Using a meat pounder or the bottom of a saucepan, pound chicken until just more than 1/4 inch thick. Repeat with remaining breasts; place in buttermilk marinade. Chill 20 minutes.
Place bread, remaining 1 1/2 teaspoons salt, 1 teaspoon black pepper, and cayenne pepper in the bowl of a food processor. Pulse until fine crumbs form, about 10 seconds. Transfer mixture to a shallow bowl.
Remove a chicken-breast half from buttermilk mixture, and shake off excess liquid. Dredge both sides of chicken in bread crumbs, and transfer to a plate. Repeat with the remaining chicken breasts.
Line a baking sheet with a double thickness of paper towels. Heat shortening in a large nonstick skillet over medium-high heat. When hot, carefully place two chicken-breast halves in pan. Fry until bottoms are golden, about 2 minutes. Turn chicken breasts over, and cook until golden and cooked through, about 2 minutes more. Transfer to prepared pan. Repeat with remaining chicken. Serve.