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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine. | 2. Add in chicken breasts, using hands turn to coat completely in the buttermilk. | 3. Refrigerate for at least 5 hours. | 4. In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this). | 5. Prepare two plates or a jelly-roll pan (for placing the breaded chicken on). | 6. Place the chicken into a colinder and allow all the buttermilk mixture to drain. | 7. Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture. | 8. Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet). | 9. Fry each breast until golden brown and cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	7	boneless	skinless boneless	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
buttermilk	2	cups		-	-	-	-
garlic powder	1 1/2	1/2		15.3915	3.3819	0.7696	0.0339
oil				-	-	-	-
purpose flour	1	cup		-	-	-	-
breadcrumb	1	cup		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
seasoning salt	1 1/2	1/2		-	-	-	-
garlic powder	1 1/2	1/2		15.3915	3.3819	0.7696	0.0339
italian seasoning	1/2	teaspoon		-	-	-	-
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.