Friday, February 23, 2007
Fried Chicken Paillard
1 1/2 cups nonfat buttermilk
3 tsp. salt
1 1/2 tsp. black pepper
4 boneless/skinless chicken breasts
8 slices bread- no crusts
1/4 tsp. cayenne pepper
1 cup oil
In an airtight container, combine buttermilk, 1 1/2 tsp. salt and 1/2 tsp. black pepper. Place a chicken breast between two peices of plastic wrap and using a meat pounder, pound chicken until just more than 1/4 inch thick. Lather, rinse and repeat with each chicken peice. Place in buttermilk marinade and chill for 20 minutes in fridge. Place bread, remaining 1 1/2 tsp. salt, 1 tsp. black pepper and cayenne pepper in food processor. Pulse until fine crumbs form- about 10 seconds. Transfer mixture to a shallow bowl. Remove breasts from marinade and dredge both sides in bread crumbs and place on a plate. Line a baking sheet with double thickness of paper towels. Heat oil in a large nonstick skillet over medium high heat. When hot, put in chicken and fry until golden brown and cooked through- about 2 minutes per side. Transfer to paper toweled pan.
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