This has a somewhat significant crust, but it's made from the end pieces of leftover whole grain bread that I ran through the food processor. Everytime I (almost) finish a loaf, I grind up the last pieces and add them to my crumb bag kept in the freezer. Read on, then add this to your dinner menu one night soon!
2 skinless boneless chicken breasts
1 egg white
1/4 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Salt and pepper
1 cup buttermilk
2 cups whole wheat breadcrumbs
1 teaspoon butter
Pound chicken breasts, not to flatten, just to get them an even thickness. Lightly beat the egg white in a small casserole dish (or quart size ziploc), add chicken and coat both sides. Lightly season with salt and pepper. Add flour, garlic powder and cayenne pepper. Massage dry ingredients well onto chicken... get it nice and coated. Add buttermilk and put in fridge for at least 4 hours, or overnight.
Preheat oven to 350. Preheat a cast iron skillet on the stove top over medium heat, add 1 teaspoon butter. Remove chicken from buttermilk and coat with breadcrumbs. Add chicken to hot skillet and cook about 2-3 minutes. When lightly browned and crispy, turn chicken over and put skillet in the oven. Bake about 30-35 minutes or until no longer pink inside. Chicken will be beautifully brown and crispy.
Serve with: buttermilk biscuits, steamed green beans with a light misting of olive oil and sprinkle of sea salt.