Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 cups Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • Cooking oil (for frying)
  • Marinara sauce (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Set up three shallow dishes: one with flour seasoned with salt and pepper; another with beaten eggs (optional); and a third with breadcrumbs mixed with grated Parmesan cheese and Italian seasoning.
  2. Remove marinated chicken from refrigerator. Dredge each piece first in flour, shaking off excess. If using eggs, dip into beaten eggs next before coating thoroughly in the breadcrumb mixture.
  3. Heat cooking oil in a large skillet over medium-high heat. Once hot, add breaded chicken pieces carefully without overcrowding. Fry until golden brown on both sides (about 5–7 minutes per side) or until internal temperature reaches 165°F (75°C).
  4. Place fried chicken on paper towels to drain excess oil. Serve immediately drizzled with marinara sauce if desired and garnish with fresh parsley.