Ingredients
- Boneless chicken breasts or thighs
- Sourdough bread (freshly baked)
- Buttermilk
- Eggs
- Fresh minced garlic
- Cremini or shiitake mushrooms
- Fresh herbs (parsley or thyme)
- Salt and pepper
- Butter and oil (for cooking)
Instructions
- Flatten the chicken breasts slightly and marinate them in buttermilk for at least 20 minutes.
- Crush sourdough into coarse crumbs and mix with salt, pepper, and spices.
- Dredge chicken in seasoned flour, dip into beaten eggs, and coat with sourdough crumbs.
- Heat butter and oil in a skillet over medium heat and cook chicken for 6-8 minutes on each side until golden brown.
- Sauté garlic and mushrooms in the same skillet for about 5 minutes.
- Assemble the bowl with steamed greens, crunchy chicken, mushrooms, and fresh herbs.
- Drizzle with vinaigrette or sauce before serving.
Notes
For added crunch, consider using panko breadcrumbs. If needed, substitute chicken with eggplant for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Paleo-Friendly