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Categories:
flour salt black pepper rosemary paprika garlic fresh parsley egg milk lemon juice chicken breasts vegetable oil buttermilk Dijon mustard pepper honey fresh dill
Viewed: 31 - Published at: 5 years agoIngredients
- 1 cup Flour
- 1 teaspoon Salt
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Dried Rosemary
- 1 Tablespoon Paprika
- 1 teaspoon Garlic Powder
- 1/2 Tablespoons Fresh Parsley, Chopped
- 1 whole Egg
- 1/2 cups Milk
- 1 Tablespoon Lemon Juice
- 4 whole Chicken Breasts
- 1/4 cups Vegetable Oil
- 1/4 cups Buttermilk
- 1 teaspoon Dijon Mustard
- 2 teaspoons Chipotle Pepper In Adobo Sauce
- 2 Tablespoons Honey
- 2 Tablespoons Fresh Dill, Chopped
Method
- Combine flour, salt, black pepper, dried rosemary, paprika, garlic powder, and fresh parsley in a Ziploc bag.
- Shake it up to mix everything together.
- In a mixing bowl whisk together egg, milk and lemon juice.
- Dip each chicken breast into egg mixture and then place them into the bag.
- Shake until chicken breasts are evenly coated.
- Repeat process: dip, shake and coat.
- Set chicken aside.
- Heat vegetable oil in a cast iron skillet on high.
- Turn heat down to medium and fry chicken until golden and crisp.
- Meanwhile, in a small sauce pan add the buttermilk, mustard, chipotle peppers, honey and dill.
- Cook on low heat until glaze thickens and bubbles.
- Drizzle on top of chicken and serve.
