4.7 from 84 votes
Lemon Chicken with Buttermilk Dressing
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2
Calories: 818 kcal
Course:
Dinner
Cuisine:
American
Ingredients
buttermilk dressing (1 1/2 cups)
- 1 garlic clove
- 2 Tbsp fresh parsley
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- Juice of 1 lemon
- salt
- Fresh cracked pepper
- a handful of finely snipped chives
the chicken
- 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
- Juice and zest of 1 lemon
Instructions
- 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.
Cup of Yum
Notes
- The cooking time does not include the marinating time for the chicken, which can be an hour or even overnight if you like
- 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. Let it sit for 15 minutes before using.
- You may have extra dressing leftover to use on your next salad.
Nutrition Information
Calories
818kcal
(41%)
Carbohydrates
71g
(24%)
Protein
50g
(100%)
Fat
38g
(58%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
14g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
143mg
(48%)
Sodium
717mg
(30%)
Potassium
1756mg
(50%)
Fiber
11g
(44%)
Sugar
10g
(20%)
Vitamin A
28560IU
(571%)
Vitamin C
57mg
(63%)
Calcium
362mg
(36%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 818
% Daily Value*
| Calories | 818kcal | 41% |
| Carbohydrates | 71g | 24% |
| Protein | 50g | 100% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 717mg | 30% |
| Potassium | 1756mg | 37% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 28560IU | 571% |
| Vitamin C | 57mg | 63% |
| Calcium | 362mg | 36% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.