Buttermilk Fried Chicken
Featuring Egg Beaters®, Wesson® and PAM®
Yield: 24 portions
Portion Size: 2 slices each
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Boneless skinless chicken breasts, 6 oz. each | 24 | |
| Low-fat buttermilk | 3 cups | |
| Egg Beaters® 100% Egg Whites | 70272 00219 | 2 cups |
| Flour, all purpose | 4 cups | |
| Yellow cornmeal | 11/3 cups | |
| Black pepper | 2 teaspoons | |
| Red pepper | 2 teaspoons | |
| Paprika | 2 teaspoons | |
| Salt | 2½ teaspoons | |
| Wesson® Smart Choice Cottonseed Canola Oil | 27000 63334 | ¾ cup |
| PAM® High Yield Canola Cooking Spray | 64144 07263 | as needed |
Preparation:
- Preheat convection oven to 400°F. Preheat large skillets. Pound chicken with mallet to an even thickness.
- Whisk buttermilk and Egg Beaters®; place in a shallow pan. Combine flour, cornmeal and seasonings; place in another shallow pan.
- Dip chicken in buttermilk mixture and then dredge in flour mixture shaking off excess. Cook chicken in batches, dividing the Wesson® oil equally between them, until brown on both sides.
- Transfer par-cooked chicken to a sheet pan sprayed with PAM® cooking spray; bake 8-10 minutes or until chicken has reached a core temperature of 165°F.
