In a medium baking dish, combine buttermilk and hot sauce. Add chicken breasts, let sit for 30 minutes. Remove chicken from buttermilk and dredge in flour seasoned with salt, pepper, thyme, garlic powder, & paprika. In a medium pan on medium-high heat, add canola oil. Place chicken in pan and cook on each side until golden brown or internal temperature of chicken reaches 165.
Once cooked, move chicken to cooling rack and let sit for a few minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1279g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 373 (21%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 554.9mg||171 %|
|Sodium 1900.3mg||66 %|
|Potassium 2718.2mg||72 %|
|Total Carbohydrate 122.2g||36 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 121.8g|
|Protein 224.3g||320 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1799
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.