Cajun Seasoned Buttermilk Fried Chicken Breasts
January 31, 2014
"I like Fried Boneless Skinless Chicken breasts,and I'm always looking for different ways to season them. And Bergy's #recipe5279 is an " AWESOME " seasoning. So I thought, " Why not combine the two ? ". This recipe is the end result. According to your own tastes, feel free to add more Cajun Spice Mix. If you want the recipe to turn out just as it's written,please use the seasoning that I mentioned.I'm not going to list the ingredients for making gravy,if you want to make gravy from some of the "drippings " that's your choice. If you decide to make this, PLEASE plan ahead,you need at least 4 hours for the chicken to soak in the buttermilk.You will need an extra 10 minutes prep time to flour the chicken. Submitted to " ZAZZ " on 1/31/14. " Keep Smiling :)"
- Serving Size: 1 (248.7 g)
- Calories 540.3
- Total Fat - 20.5 g
- Saturated Fat - 4.5 g
- Cholesterol - 103.1 mg
- Sodium - 153.6 mg
- Total Carbohydrate - 44.7 g
- Dietary Fiber - 2 g
- Sugars - 4.2 g
- Protein - 42.6 g
- Calcium - 123.4 mg
- Iron - 2.7 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Trim remaining fat and skin from the chicken,pound until 1/4 inch thick,and set aside.
In a medium size bowl,mix together buttermilk and hot sauce.
Add chicken, making sure all pieces are coated well and chill for 4 hours.
Mix together all dry ingredients into a shallow bowl or pie plate.
Drain buttermilk from chicken,add chicken one piece at a time to seasoned flour and coat each side well (with the palm of my hand,I press more flour into the chicken).
In a cast iron skillet heat oil until hot but not smoking.
Add chicken two pieces at a time,(if the chicken breasts are large, one at a time).
After adding chicken,if desired sprinkle with more Cajun Seasoning & pepper.
Cover with lid and cook for about 8 minutes, if golden browned turn chicken cover with lid and brown other side.
Tips & Variations
- Cast Iron Skillet,preferred but not needed