Yield: 12 portions
Skim or 1% buttermilk - 6 cups
Salt - to taste
Black pepper, divided - 3 1/2 tsp.
Cayenne pepper - 3 tsp.
Garlic cloves, mashed - 12
Boneless, skinless, chicken breasts, 8 oz. each - 12
Seasoned cornbread stuffing, crushed until lumpy but not fine crumb - 2 3/4 cups
All-purpose flour - 2 cups
Seafood seasoning - 1 1/2 Tbsp.
Dried thyme - 1 1/2 tsp.
Dried basil - 1 1/2 tsp.
Paprika - as needed
Whisk together milk, salt, 11 2 tsp. black pepper, cayenne and garlic. Place chicken in baking dish. Pour mixture over chicken. Refrigerate at least 3 hours or overnight, turning occasionally to distribute seasoning.
Combine stuffing, flour, seasoning, 2 tsp. black pepper, thyme and basil. Remove chicken from marinade; shake off excess liquid. Dredge chicken in crumb mixture, coating evenly.
Sauté chicken over high heat, 2-3 minutes on each side, until brown. Place on baking pan coated with vegetable oil. Lightly spray each piece with oil and sprinkle with paprika. Bake at 400F about 15 minutes or until crusty and brown.
Nutrition per portion: Calories, 273; fat, 8g (26% calories from fat); protein, 44g; carbohydrate, 4g; cholesterol, 109mg; sodium, 395mg.