CHEESE DOODLE CRISPY CHICKEN – March 5 – National Cheese Doodle Day

Serves 4

[ingredients title=”Ingredients”]

• 4 boneless, skinless chicken breasts, pounded to ½ inch thickness if necessary
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 cups buttermilk
• 1 teaspoon parsley
• 1 teaspoon dill
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon basil
• ½  teaspoon marjoram
• ½ teaspoon oregano
• ½ teaspoon rosemary
• ½ teaspoon thyme
• Vegetable oil, for frying
• 3 ounces cheese doodles, about ½ large package
• Aluminum foil

[/ingredients]

[directions title=”Instructions”]

1. Sprinkle the chicken breasts with the salt and pepper.  
2. In a large glass bowl add the buttermilk, parsley, dill, garlic powder, onion powder, basil, marjoram, oregano, rosemary, and thyme.  Add the chicken and seal and kneed the bag to mix all of the ingredients. Place in the refrigerator for 30-60 minutes.
3. Preheat oven to 400 degrees Fahrenheit.
4. Put about 2 inches of vegetable oil in a large heavy bottom pot and heat to 350 degrees Fahrenheit.
5. Line a cookie sheet with aluminum foil.
6. Place the cheese doodles in a food processor and pulse until the consistency of breadcrumbs. Place on a pie tin.
7. Coat the chicken breasts in the cheese doodles then place in the oil.  Cook until the coating is golden brown. Flip and cook the other side until golden brown.  Set the chicken on the cookie sheet. Repeat until all of the chicken has been fried. NOTE: You will discard the buttermilk mixture.
8. Place the chicken in the oven and cook for 15-20 minutes, until the chicken is done.

[/directions]