Ingredients

1.5 lbs boneless, skinless chicken breasts

1 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 cup buttermilk

1/2 cup all-purpose flour (for dredging)

1/2 cup vegetable oil

1/4 cup unsalted butter

1/2 cup chicken broth

1/4 cup dry white wine (optional)

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tbsp chopped fresh parsley

1 tbsp chopped fresh thyme

Salt and pepper to taste

Instructions

Step 1: Trim excess fat from chicken breasts and cut each breast in half horizontally to create thinner pieces.

Step 2: In a medium bowl, whisk together 1 cup flour, salt, black pepper, paprika, garlic powder, and onion powder.

Step 3: Pour buttermilk into a separate shallow dish.

Step 4: Dredge each chicken piece first in the seasoned flour mixture, then dip in buttermilk, and coat again in the flour mixture, pressing gently to adhere.

Step 5: Set the breaded chicken aside while heating vegetable oil and butter in a large skillet over medium-high heat until the butter melts and oil shimmers.

Step 6: Cook the chicken in batches, frying each piece for 4-5 minutes per side until golden brown and crispy. Check that the internal temperature reaches 165°F.

Step 7: Remove the cooked chicken and place on paper towels to drain excess oil.

Step 8: Carefully pour off excess oil from the skillet, leaving the browned bits behind.

Step 9: Add chicken broth and white wine (if using) to the skillet, scraping the bottom to release browned bits, then bring to a simmer and reduce slightly.

Step 10: Stir in lemon juice and Dijon mustard, then add chopped parsley and thyme. Season with salt and pepper to taste.

Step 11: Return the chicken to the skillet, gently tossing it to coat evenly in the sauce.

Step 12: Serve immediately, spooning extra sauce over the chicken. Accompany with mashed potatoes, roasted vegetables, or a fresh salad. Optionally, garnish with fresh parsley or a lemon wedge.

Tips & Variations

For a dairy-free version, substitute buttermilk with plain yogurt mixed with a splash of lemon juice.

Add a pinch of cayenne pepper to the flour mixture for a spicy kick.

Use fresh herbs like rosemary or basil if thyme and parsley are unavailable.

Allow the chicken to rest for a few minutes after cooking to retain juiciness.

FAQs

How can I tell when the chicken is fully cooked?

The safest method is using a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should also be opaque and juices run clear.

Can I prepare this recipe ahead of time?

You can bread the chicken and keep it covered in the refrigerator for a few hours before cooking. The sauce is best made fresh, but leftovers can be stored and reheated later.