No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fried Chicken Paillard

Fried Chicken Paillard

Photography: BEATRIZ DA COSTA

Source: Martha Stewart Living

Ingredients

  • 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

Directions

  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.

Reviews (4)

  • Debra Hatton 23 Apr, 2014

    Trying it today. But would like to mention my dad used to finish in a Dutch oven on-top of sliced bread now I understand why.

  • jamagna 19 Jan, 2008

    isn't a cup of lard a lot of grease ?????

  • mmsrjs 6 Dec, 2007

    HEY MEGGS; I LIKE THIS ONE ALSO, HAVE YOUR TRIED RAO'S FAMOUS LEMON CHICKEN, YOU WILL BE GLAD YOU DID. ROMA

  • Meggs 20 Nov, 2007

    Yum yum yum, Loved it. I will deffenatly make this again.

Related Topics