Beautifully juicy, tender, and crispy chicken fillets are perfect for sandwiches, or for serving alongside your favorite sides.
Ingredients
- boneless, skinless chicken breasts: 2 piece (8 ounce)
- buttermilk: 0.66667 cup
- Buffalo sauce: 1 Tbsp
- ½ teaspoons garlic powder: 1 piece
- all-purpose flour: 1 cup
- poultry seasoning: 1 tsp
- ground black pepper: 0.5 tsp
- olive oil: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
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Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
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Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
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Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
