How to make it

  • Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
  • Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender.

Reviews & Comments 10

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  • dariana 12 years ago
    psy, I adore buttermil in dressings, cornbread, biscuits, and this as well.
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  • dariana 12 years ago
    Great tip darbar. I have never had smoke in my kitchen fortunately but several have stated that they have so thank you for that tip for those who experience the smoke.
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  • zena824 12 years ago
    This sounds really good.....
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  • darbar 12 years ago
    BTW, this recipe sounds really good!
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  • darbar 12 years ago
    If you want to use butter, but don't want the smoke, try using Ghee (clarified butter). You can make it yourself easily from unsalted sweet cream butter (see my recipes) It has a smoke point of 375F, much like Canola oil.
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  • psy333che 12 years ago
    This sound so good and I love using butter milk in recipes
    I will try this one this week Thank You
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  • dariana 12 years ago
    cs, actually I always use real butter, lol. My husband detests the usage of margerine in anything. I do use a creamy UNSALTED butter. If you add a drop of oil in with the butter it will help keep that smoke effect down. Careful not to have your burner too high now!
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  • cslocklear 12 years ago
    u fry the chicken in buttah??..whoa..thats gotta be good...u keep the temp pretty low to keep from burning i guess???..just asking before i smoke up my place..LOL
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  • dariana 12 years ago
    Chef, enjoy and let me know how this turns out.
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  • chefmeow 12 years ago
    Wow.. Looks and sounds fabulous. I have some chicken thawed out, think I'll give this a try for dinner tonight. Thanks for posting.
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