- 2 cups buttermilk
- ½ c. pesto
- 4 deboned, skinless chicken breast halves
- 1 cup all purpose flour
- 4 cups corn flakes, crushed
- 1 – 1/1/2 cups peanut oil
- Salt and pepper to taste
Mix together the buttermilk and pesto in a bowl. Add the chicken breasts and marinate overnight.
Heat the peanut oil in a large skillet over medium to medium high heat. Remove chicken and drain well back into the bowl. Lightly pat the chicken to remove pools of buttermilk but do not pat dry. Dredge each breast in flour and dip into residual buttermilk mixture then dredge into corn flakes. Place the chicken pieces into the hot oil and sprinkle with salt and pepper. Cook five minutes per side or until golden brown. Check internal temperature with a meat thermometer. The chicken should register 165 degrees. When chicken is to temperature, remove to paper towels to drain then serve.
This recipe can also be finished in the oven. After lightly browning the chicken on both sides, transfer to a cookie sheet and finish in a 350ºF oven to an internal temperature of 165ºF.