CHICKEN AND MARINADE:
4 boneless, skinless chicken breasts
2 cups buttermilk
1 tablespoon kosher salt
1/2 teaspoon hot sauce
1 sprig fresh rosemary
Canola oil, for frying
3/4 cup all-purpose flour
Coarse kosher salt and freshly ground black pepper
2 large eggs
1 1/4 cups crushed kettle potato chips
1 cup Japanese panko breadcrumbs
For the chicken and marinade: Slice the chicken in long strips; you should have at least 3 strips per breast.
Put the buttermilk, salt, hot sauce and rosemary in a resealable plastic bag and add the chicken. Marinate, refrigerated, for 20 minutes or up to 2 hours.
Preheat the oven to 200 degrees F and place a cooling rack on top of a baking sheet. Pour enough canola oil in a shallow cast-iron skillet so it will cover the chicken generously (estimate it). Heat the oil over medium-high heat.
For the coating: Add the flour and some salt and pepper to a shallow bowl. In another shallow bowl, beat the eggs with 1 tablespoon water. Mix the crushed chips with the panko in a third shallow bowl.
Remove the chicken from the marinade and pat dry with a paper towel. Working one at a time, dip the chicken strips first into the flour mixture, shaking off any excess. Then dip into the egg, allowing the excess to drip off, and finally, into the potato chip mixture.
Place the chicken strips in the hot oil and cook thoroughly, 7 to 10 minutes. Do not overcrowd your pan; fry the chicken in batches if need
I just soaked the chicken in buttermilk- then I did the dredge but I used my Sarah Lee 45 calorie bread (made crumbs) and then I used baked snap peas with pepper” crushed instead of potato chips. I’m sure this isn’t on Slim for Life but I did fry the chicken but only to crisp the coating (1 minute) then I placed on a pan rack and baked. Very juicy, tender and tasty. Common…I eat so much chicken you have to vary it now and then!