Best Fried Chicken Paillard Recipes

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FRIED-CHICKEN PAILLARD



Fried-Chicken Paillard image

A buttermilk marinade makes this boneless pan Fried-Chicken Paillard features tender and juicy chicken breast; flattening the breast cuts down on the cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

1 1/2 cups nonfat buttermilk
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
4 skinless and boneless chicken-breast halves
8 slices white bread, crusts removed
1/4 teaspoon cayenne pepper
1 cup vegetable shortening or vegetable oil

Steps:

  • In an airtight container, combine buttermilk, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Place a chicken breast half between two 12-inch squares of plastic wrap. Using a meat pounder or the bottom of a saucepan, pound chicken until just more than 1/4 inch thick. Repeat with remaining breasts; place in buttermilk marinade. Chill 20 minutes.
  • Place bread, remaining 1 1/2 teaspoons salt, 1 teaspoon black pepper, and cayenne pepper in the bowl of a food processor. Pulse until fine crumbs form, about 10 seconds. Transfer mixture to a shallow bowl.
  • Remove a chicken-breast half from buttermilk mixture, and shake off excess liquid. Dredge both sides of chicken in bread crumbs, and transfer to a plate. Repeat with the remaining chicken breasts.
  • Line a baking sheet with a double thickness of paper towels. Heat shortening in a large nonstick skillet over medium-high heat. When hot, carefully place two chicken-breast halves in pan. Fry until bottoms are golden, about 2 minutes. Turn chicken breasts over, and cook until golden and cooked through, about 2 minutes more. Transfer to prepared pan. Repeat with remaining chicken. Serve.

FRIED CHICKEN PAILLARD



Fried Chicken Paillard image

Make and share this Fried Chicken Paillard recipe from Food.com.

Provided by LMillerRN

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups fat-free buttermilk
3 teaspoons salt
1 1/2 teaspoons fresh ground pepper
4 boneless skinless chicken breast halves
8 slices white bread, crusts removed
1/4 teaspoon cayenne pepper
1 cup vegetable oil

Steps:

  • In an airtight container, combine buttermilk, 1 1/2 t salt and 1/2 t black pepper. Place a chicken breast half between 2 12 in squares of plastic wrap. Using a meat pounder or the bottom of a saucepan, pound chicken until just more than 1/4 inch thick. Repeat with remaining breasts; place in buttermilk marinade. Chill 20 minutes.
  • Place bread, remaining 1 1/2 t salt, 1 t black pepper, and cayenne pepper in the bowl of a food processor. Pulse until fine crumbs form, about 10 seconds.
  • Transfer mixture to a shallow bowl.
  • Remove a chicken breast half from buttermilk mixture, and shake excess liquid.
  • Dredge both sides of chicken in bread crumbs, and transfer to a plate. Repeat with the remaining chicken breasts.
  • Line a baking sheet with paper towels. Heat oil in a large nonstick skillet over medium-high heat. When hot, carefully place 2 chicken breast halves in pan. Fry until bottoms are golden, about 2 minutes. Turn chicken breast over, and cook until golden and cooked through, about 2 minutes more. Transfer to prepared pan. Repeat with remaining chicken.
  • Serve.

Nutrition Facts : Calories 747, Fat 57.6, SaturatedFat 7.8, Cholesterol 68.4, Sodium 2161.7, Carbohydrate 25.9, Fiber 1.4, Sugar 2.2, Protein 31.2

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