A buttermilk marinade makes this boneless pan Fried-Chicken Paillard features tender and juicy chicken breast; flattening the breast cuts down on the cooking time.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
04/23/2014
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.
Rating: Unrated
01/19/2008
isn't a cup of lard a lot of grease ?????
Rating: Unrated
12/06/2007
HEY MEGGS; I LIKE THIS ONE ALSO, HAVE YOUR TRIED RAO'S FAMOUS LEMON CHICKEN, YOU WILL BE GLAD YOU DID. ROMA
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Rating: Unrated
11/20/2007
Yum yum yum, Loved it. I will deffenatly make this again.