New This Month

Fried-Chicken Paillard


A buttermilk marinade makes this boneless chicken breast tender and juicy; flattening the breast cuts down on the cooking time.

  • Servings: 4


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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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