Chicken Fried Chicken Paillard

posted by Becki 04-10-99 10:59 PM

Fried Chicken Paillard
(from "Martha Stewart Living")

1 1/2 c. nonfat buttermilk
3 t. salt (divided)
1 1/2 t. black pepper (divided)
4 skinless boneless chicken breast halves
8-10 slices white bread, crusts removed
1/4 t. cayenne pepper
1 c. vegetable shortening or vegetable oil

In bowl combine buttermilk, 1 1/2 t. of the salt, and 1/2 t. of the black pepper.

Pound the chicken pieces until they are just over 1/4 inch thick.

Place the pieces in the marinade and chill for 20 minutes.

While the meat is chilling, use a food processer to make bread into fine crumbs.

Put crumbs, 1 1/2 t. salt, 1 t. black pepper and cayenne pepper in a shallow bowl.

Take chicken from fridge and shake off excess liquid. Dredge both sides of chicken with crumb mixture and transfer to a plate.

In large frying pan, heat shortening over med-high heat and carefully place 2 chicken breasts in pan. Fry until bottoms are golden, about 2 minutes. Turn and cook until golden and cooked through, about 2 more minutes.

Transfer to a plate lined with paper towel.

Makes 4 servings.

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