Chicken Recipes

BBQ Tongs

Ingredients

• 1 1/2 cups nonfat buttermilk
• 3 tsp. salt
• 1 1/2 tsp. freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• 8 slices of white bread, crusts removed
• 1/4 tsp. cayenne pepper
• 1 cup vegetable shortening or oil

Directions

1. Combine buttermilk, 1 1/2 tsp. salt, and 1/2 tsp. of black pepper in an airtight container.
2. Place one chicken breast between 2 sheets of plastic wrap and pound until a little more than 1/4 inch thick. Repeat with other pieces and place in the buttermilk. Chill for 20 minutes.
3. Place bread, remaining salt, 1 tsp/ black pepper, and cayenne pepper in a food processor. Pulse until fine crumbs form; around 10 seconds. Place mixture in a shallow bowl.
4. Take chicken out of buttermilk mixture and shake off excess liquid. Dredge both sides of chicken in the crumbs and place on a plate.
5. Line a baking sheet with a double thickness of paper towels. Heat shortening in a nonstick skillet over medium-high heat.
6. When pan is hot, place two chicken breasts in pan. Fry until the bottom is golden brown and then turn the chicken over. Fry about two more minutes and transfer to a platter. Repeat with other breasts.