Buttermilk Chicken

Ingredients

• 0.3 teaspoon pepper black
• 1 cup bread crumbs dry
• 0.5 teaspoon kosher salt 
• 1 cup buttermilk low-fat may use
• 4 tablespoons olive oil 
• 0.5 cup parmesan grated
• 4  chicken breasts boneless skinless

Equipment

• frying pan
• baking sheet
• paper towels
• oven
• ziploc bags
• glass baking pan

Directions

1. Rinse the chicken and pat it dry with paper towels.
2. Place it in a glass baking dish or a large resealable plastic bag.
3. Add the buttermilk. Cover and refrigerate for at least 1 hour and up to 4 hours.
4. Heat oven to 400 F.
5. Place the bread crumbs, Parmesan, salt, and pepper on a plate. Working with 1 piece of chicken at a time, shake it to remove any excess buttermilk and dredge it in the bread-crumb mixture, turning to coat both sides.
6. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
7. Add half the chicken. Cook until golden, about 3 minutes per side.
8. Transfer to a baking sheet. Wipe out skillet. Repeat with the remaining oil and chicken.
9. Bake until cooked through, about 10 minutes.Tip: If you (or the kids) prefer a higher proportion of bread-crumb coating to meat, use chicken tenders in place of chicken breasts.