Crouton Breaded Chicken

Name: Crouton Breaded Chicken
Yield: makes 2 servings
Ingredients: 2 (4-ounce) trimmed boneless, skinless chicken breasts, pounded to 1/2-inch thickness; 1/3 cup reduced-fat buttermilk; Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto); 1 ounce (about 24 fat-free herb-seasoned croutons (I used Marie Callender’s Fat-Free Herb-Seasoned Croutons)

December 9, 2011

Soaking chicken in buttermilk is an amazing, guilt-free way to make it super-tender and juicy. I’ve converted more folks to unfried chicken by soaking the chicken in buttermilk than I could possibly recall. Just be sure you don’t overcook the chicken. If you do, not only will the chicken not be plump and juicy, the juice that should have been inside will run out and make the breading soggy.

Recipe notes

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