A Word From The Cook

“Use heavy pan or cast iron skillet for best results. This recipe makes perfect, juicy chicken every time!”

Recipe

Prep Time:

50 Minutes

Serves:

6 People

Ingredients:

  • 4 Halved, boneless, skinless, chicken breasts
  • 1 Cup buttermilk
  • 2 Cups flour
  • 1-2 Tablespoons coarsely ground black pepper
  • 2 Tablespoons Sea Salt (or 1 T sea salt + 1 T herbed salt)
  • 1 Tablespoon Italian seasoning (dried)
  • 3 Fresh Rosemary sprigs
  • Canola oil for frying

Step 1 – Tenderize and Coat Chicken

“Marinate” 4 halved, boneless, skinless, chicken breasts in Buttermilk for several hours

(keep refrigerated).

Mix flour and spices in a separate bowl.

Dredge and coat chicken in flour/spice mixture – coat chicken thoroughly on all sides.

Step 2 – Heat Rosemary Oil and Flash Fry Chicken Pieces

Heat canola oil and fresh Rosemary sprigs over medium heat (about ¼ inch deep).

Place chicken pieces, one at a time, into hot oil (Rosemary removed).

Fry 4-5 pieces at a time in pan, until each piece is golden brown on both sides. Turn chicken only after bottom side is golden brown.

Step 3 – Finish Cooking Chicken on Stovetop!

After all chicken is fried to a golden brown, discard remaining oil.

Place chicken pieces back in pan and cover – lid should be ajar to avoid steam build-up.

Continue to cook chicken on stovetop over low heat for 25-30 minutes.

Remove chicken from pan and serve hot, or at room temperature.

Printer Friendly Version of this Recipe!
Did you like this? Share it:

0 Notes