Ingredients
- ½ pint buttermilk
- 2 garlic cloves sliced
- 1 lemon zested
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1½ pounds chicken breasts thinly cut in half
- 3 cups panko breadcrumbs
- ½ cup Parmesan cheese grated
- Cooking oil for frying
Instructions
- In a medium bowl, mix together the buttermilk with the sliced garlic, lemon zest, poultry seasoning, salt, and pepper.
- Add the chicken breasts to the bowl and submerge until they're covered.
- Refrigerate the chicken for at least 2 hours to marinate.
- Combine the panko breadcrumbs and the Parmesan on a rimmed plate.
- Remove the chicken from the buttermilk mixture and allow any excess to drip off, then dredge in the Parmesan breadcrumbs. Set aside on a flat plate.
- Heat about ½ inch of oil in a large pan over medium-high heat. When a pinch of panko sizzles immediately when added to the oil, it's ready.
- Add the breaded chicken and cook for about 4 minutes, then turn over and cook for another 2 minutes or so, until golden brown on both sides and cooked through. Don't overcrowd the pan—you may need to work in batches.
- Remove the chicken to a wire rack placed over a tray to drain the oil, then DEVOUR.
