THIS Lemon Chicken with Buttermilk Dressing is one of my most requested recipes ~ the tender crispy chicken on top of a fresh salad and drenched in creamy buttermilk dressing is hard to beat!
Use any salad you like as the base, but I say keep it simple. I like to use a sturdy lettuce like romaine that can stand up to the heat of the chicken without wilting.
The chicken is inspired by Ina Garten’s Parmesan Chicken. I’ve simplified it, added lemon, and an unbelievably easy and delicious buttermilk dressing that you’ll find lots of other uses for. I’ve posted this dinner before, but it bears repeating. Just like you, we have our favorites, and besides, I do it a little differently every time…
Definitely change out the dressing for whatever you love…I think my LEMON POPPY SEED DRESSING would be great on this salad. Or if you like things extra rich and creamy, try my AUTHENTIC CAESAR DRESSING.
- 1 garlic clove
- 2 Tbsp fresh parsley
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- juice of 1 lemon
- fresh cracked pepper
- a handful of finely snipped chives
- about 6 medium chicken tenders
- 1 cup buttermilk
- 1 head romaine lettuce
- 1 tomato
- Parmesan cheese for sprinkling
- 1 cup flour
- 1/3 cup grated Parmesan cheese
- salt and freshly cracked pepper
- zest of 1 lemon
- To make the dressing, put the garlic and parsley in the bowl of a small food processor and process until finely minced.
- Add the buttermilk, sour cream, mayo, lemon juice, and chives. Process until well blended.
- Add salt and pepper to taste and adjust any of the ingredients if you like. Pour into a jar and refrigerate till needed.
- For the chicken, pour the buttermilk into a pie dish or square baking dish. Add the chicken and coat completely. Cover with plastic wrap and refrigerate until you are ready to cook. This can be done way in advance, if you like. Or not, your choice.
- Prepare two dinner plates with chopped lettuce and tomato. Sprinkle generously with the cheese.
- Mix the flour, cheese, salt, pepper and lemon zest in another pie plate or baking dish.
- Coat the bottom of a saute pan with olive oil and heat until quite hot but not smoking.
- Take the tenders out of the buttermilk and dredge in the flour mixture, making sure to coat all surfaces. Saute in the oil until golden brown on both sides and cooked through. Squeeze the lemon juice into the hot pan and swirl around. Most of the liquid will evaporate immediately.
- Serve the hot chicken over the salad, and drizzle lots of buttermilk dressing over all.
- I love a thick cultured buttermilk, and you can find it in most stores. But if you’re stuck you can make it yourself using a cup of milk and 2 tablespoons of lemon juice.