Buttermilk-Battered Chicken Breast

This crispy chicken delivers all the comfort of a classic — just with a lighter, smarter twist. A buttermilk marinade keeps it tender and adds a subtle tang, while a spice-packed coating brings big flavor and crunch without the heavy oil. It’s high in protein, lower in saturated fat, and satisfying enough to anchor a balanced meal.

INGREDIENTS  

4 boneless, skinless chicken breast halves  

1/4 cup buttermilk  

1 pinch black pepper  

3/4 cup all-purpose flour  

1-1/4 teaspoons paprika  

3/4 teaspoon salt  

1/2 teaspoon granulated garlic  

1/2 teaspoon onion powder  

1/4 teaspoon celery seed  

1/2 teaspoon dry mustard  

1 teaspoon olive oil  

DIRECTIONS  

1. With a meat mallet, pound the chicken breast between 2 sheets of wax paper on a flat surface to about 1/2 inch in thickness.  

2. In a shallow glass baking pan, combine chicken with buttermilk and black pepper.  

3. Cover and refrigerate for at least 2 hours.  

4. In a medium bowl, combine flour with paprika, salt, granulated garlic, onion powder, celery seed, and dry mustard.  

5. Dredge each marinated chicken breast in seasoned flour, coating all sides generously.  

6. Heat olive oil in a large sauté pan, then add the chicken breasts.  

7. Over medium heat, cook for 7 to 10 minutes on each side until golden. When chicken is fully cooked, the juices will run clear when the meat is pierced with a fork.  

NOTES  

1. For a dairy-free option, substitute 1/4 cup unsweetened cashew milk mixed with 1/2 teaspoon lemon juice for the buttermilk.