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Place the chicken breasts in a large bowl and pour the buttermilk over them. Add salt, pepper, and paprika. Mix well, cover, and refrigerate for at least 2 hours or overnight.
In a shallow dish, combine the flour, salt, and pepper. Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture, ensuring they are well coated.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken pieces. Fry for about 6-8 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, whole grain mustard, and lemon juice. Season with salt and pepper to taste.
Serve the fried chicken hot, drizzled with the honey mustard sauce and garnished with chopped parsley.
Variations & Tips
For a spicier kick, add a teaspoon of cayenne pepper to the flour mixture. You can also try using chicken thighs instead of breasts for a juicier result. If you prefer baking over frying, you can bake the chicken at 400°F for 25-30 minutes after dredging in flour. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. The honey mustard sauce can be adjusted to taste by adding more honey for sweetness or more mustard for tanginess.
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