Super easy recipe and the chicken was very moist. Instead of cutting up chicken breasts, I used chicken tenders and left them whole. They were done in 20 minutes. Also used Italian seasoning and let the tenders sit in the buttermilk seasoning for several hours.
Enjoyed this recipe!Easy to prepare too. Thanks so much for sharing!
I decided to write a review, even though I altered the recipe and changed a step, because I thought this recipe deserved a bit of attention. I took the concept of this recipe and created my own, which turned out deliciously. So, I am commenting on the general method, the steps and the resulting juicy chicken, which was wonderful! Due to my children's food allergies, I was looking for a chicken dish that could easily be modified to be egg and dairy free and fun for the kids. I pounded 3 chicken breasts so they would cook evenly and remain juicy (small chunks don't work as well for me). I let my chicken soak in a buttermilk substitute mixture (1 cup soy milk with 1 tsp of vinegar added) with my own mix of greek seasoning spices stirred in -- soaking for a couple of hours. I removed and dipped my chicken in the salted breadcrumb mixture. I left out the cheese to remain dairy free. I then chose to pan fry my chicken in olive oil until brown and crispy and cooked through. I served them with fresh hot dairy and egg free rolls and a tasty vegetable and the kids couldn't get enough! It was tender enough for the toddler to eat too! I think the buttermilk soak really made a difference. I think it'll be a good dish to have fun with the spices. Thanks for the inspiration!