PREP TIME 30 mins
COOK TIME 30 mins
TOTAL TIME 1 hour
Author: Judith Hannemann
- 6 large boneless skinless chicken thighs -OR- chicken breast tenders
- oil for sautéing
- 2 cups buttermilk
- 2 cups seasoned flour (recipe included below)
- Egg Wash:
- 2 large eggs
- ¼ cup water
- 2 cups Panko bread crumbs
- ½ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- 2 tbs parsley
- 2 tbs unsalted butter
- 3 tbs flour
- 2 small heads roasted garlic, mashed (see NOTES)
- 1 cup low-sodium chicken stock
- ¼ cup half-and-half or milk
- 2 tbs grated Parmesan cheese
- 2 tbs Romano cheese
- 1 tbs parsley
- Salt & pepper to taste (if necessary—it may not be)
- 2 cups flour
- 1 tsp salt
- ½ tsp pepper
- If using thighs, cut each in half where the bone was. Remove excess fat. For either thighs or tenders, pound the meat to ¼-inch thickness between 2 sheets of plastic wrap.
- Place pounded chicken in a large bowl and pour in the buttermilk. Let this sit for at least 30 minutes.
- Drain buttermilk from chicken and coat with seasoned flour. Put the coated chicken on a platter, cover and refrigerate for 1 hour.
- In a medium bowl, beat the egg wash ingredients; set aside. Mix seasoned crumb mixture and place it in a large oblong pan (I use either a 11 x 7 or 9 x 13 pan for this).
- Dip chicken in egg wash; let excess run off back into the bowl. Coat with the seasoned crumbs.
- Heat a large skillet over medium-high heat and add about 2 tbs of oil. Brown chicken well on both sides, about 5 minutes each side; remove to a platter and keep warm. (You will probably have to brown the chicken in 2 batches). Repeat with remaining chicken.
- To make the sauce, melt the 2 tbs of butter in the same pan you browned the chicken—don’t drain off any oil left in the pan.
- Add the mashed roasted garlic and the flour, stirring to get a smooth paste. Let this cook for about 3 minutes.
- Slowly add the chicken stock, stirring or whisking so there are no lumps. Stir in the the cheeses a little bit at a time so it blends and melts. Add the parsley and half-and-half. Cook until it bubbles.
- Add the chicken back to the pan, coating it with the sauce. Cover and simmer on low heat for 5-10 minutes.
To Roast Garlic–
Cut off the stem end of each heat of garlic. Lay the garlic, cut side up, on a sheet of aluminum foil. Drizzle with olive oil (you may add salt and pepper and/or a sprig of your favorite fresh herb). Seal foil and roast at 400℉ for 30-35 minutes.