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

1 C buttermilk

1 ½ C panko crumbs

½ teaspoon each garlic powder, onion powder

1 T dried parsley

¼ teaspoon salt