Buttermilk & Panko Pan Fried Chicken

 

When I woke up yesterday morning, it was FREEZING in my house.  Okay, fine, my thermostat read 65 but it felt much colder and I think it was only 40 outside .  The weather is definitely changing from summer to fall quickly.  With the change in seasons of course comes the changes in cooking.  With the chill in my bones yesterday, I found myself craving a nice soul warming, feel good kind of meal.  Not the kind of thing I want to be scarfing down every day but for a cold day like this, I'm in need of some comfort food.

For some reason, I totally forgot to photograph the corn casserole but trust me it was good.  I first tried to make this last year for Easter dinner.  I'm thinking it might make the Thanksgiving rotation this year. We will see.

SHORTCUT:   You want to have thin chicken so it cooks quickly and evenly.  Usually I will buy boneless chicken breasts, butterfly cut it and pound it thin with a mallet BUT I was lucky enough this week that Perdue Perfect Portions were on sale super cheap (oh and there was a coupon) so if you are as lucky as me, just buy these, no pounding or cutting needed. Use as is!

CLICK HERE TO PRINT CHICKEN RECIPE
CLICK HERE TO PRINT CORN CASSEROLE RECIPE

Buttermilk & Panko Pan Fried Chicken

INGREDIENTS:

4-5 thin chicken cutlets

½ C canola oil

1 C buttermilk
1 ½ C panko crumbs
½ tsp each garlic powder, onion powder
1 T dried parsley
¼ tsp salt

1/8 tsp fresh cracked pepper

DIRECTIONS:

Place chicken in a shallow bowl or Ziploc bag and pour buttermilk on top.  Leave chicken in buttermilk for 30 minutes.

Meanwhile, combine panko with garlic powder, onion powder, salt, pepper and parsley.  Place in a shallow bowl or plate.

Heat oil in a fry pan over medium/ high heat.  Remove chicken from buttermilk and drip each piece in panko mixture, pressing crumbs onto chicken to help it stick. (Make sure oil is hot, test it by tossing in a breadcrumb and make sure it sizzles)

Cook each panko covered chicken piece over medium/high heat, about 4-5 minutes per side, depending on the thickness of your chicken.  Use a thermometer to be sure chicken reaches proper temp (165 F).

Place on paper towel for a minute to rid of excess cooking oil.

 

Corn Casserole

INGREDIENTS:

½ C butter, melted

2 eggs

1 box dry corn bread mix (8.5 oz)

1 Can creamed corn

1 Can kernel corn, drained

1 C sour cream

1 tsp seasoned salt

1/8 tsp black pepper

 

DIRECTIONS:

Preheat oven to 350. 

Grease a 9x9 casserole baking dish.

In a large bowl, stir together all ingredients.

Pour into prepared baking dish and bake 350 for 1 hour.

Remove from oven and allow to sit 5-10 minutes before cutting into squares.

(optional:  add ¼ C cooked, diced bacon to mixture prior to cooking)