Chicken Breast, Boneless, Skinless
½ – 1 Cup Buttermilk
Salt and Pepper, To-taste
Panko Crumbs, Italian or Plain, # of Servings
Italian Seasoning , To-Taste
Garlic Powder, To-taste
Canola Oil
Dressing of Choice for Dipping


  1. Cut chicken breast into bite size pieces, salt and pepper to-taste, and place in a bowl with lid or baggie.    
  2. Cover chicken with buttermilk and refrigerate overnight. 
  3. Remove chicken from refrigerator and drain off buttermilk. 
  4. In a bowl add enough panko crumbs to coat your chicken.  Add a liberal amount of Italian seasoning (even when using Italian bread crumbs) and garlic powder, mix together with a fork.  Cover chicken in panko crumbs pressing into each piece to retain as much coating as possible.
  5. In a skillet add Canola oil to coat pan and heat to a high temperature.  Once your heat is high, lower heat so chicken does not burn.  Cook 6 to 8 pieces at one time allowing space to flip the chicken over once the underside turns golden brown.  Drain on a paper towel.

NOTE:  My preferred choice of dressing for dipping is the Creamy Dressing (Carrabba’s Copycat) posted on this website.  These are perfect in a salad.  See my Italian Chicken Salad recipe posted on this website.