Serves 4.
Preheat oven to 425°, and begin preparing chicken. Beat eggs and buttermilk together in a shallow bowl. Spread flour out onto a large plate, and season with salt and pepper. Spread bread crumbs out onto a separate large plate. Begin heating oil in a large skillet set over medium-high heat. Working with one chicken breast at a time, dredge chicken through flour, dip in egg mixture, and coat with breadcrumbs, patting to adhere. Cook in hot oil for about 3 minutes a side, and move to a wire rack set over a baking sheet. Bake for 12 minutes or until cooked through. Let sit at least 5 minutes before slicing carefully. When ready to serve, toss greens, cucumber, peas, and parsley together. Top with sliced chicken, drizzle with buttermilk vinaigrette, season with salt and pepper, and serve.
This recipe first appeared in the May 2009 issue of Our State.
print it
From fossil pits to a helicopter simulator, the littlest Carolinians will discover wonder at these one-of-a-kind museum exhibits across the state.
Don’t just drink your Cheerwine — eat it, too! From cakes to pies to cocktails, you can incorporate this crimson Tar Heel treasure into your next kitchen creation.
Local NC Cooperative Extension experts preserve cherished recipes and introduce kids to the thrill of summer camp — and that’s just a taste of what they provide to their communities.
One of our state’s most common fishes has a rare talent. In the fresh, clear waterways of the mountains and Piedmont, bluehead chubs build nests for their young, stone by tiny stone.
