1/2cupgrated Parmesan cheese(or Go Veggie for dairy-free)
1cupbrown rice flour
Salt and pepperto taste
1 /2cupbuttermilkor coconut faux buttermilk - link above
Between two sheets of plastic wrap, pound the chicken breast, where needed, to make the slices even in thickness.
Set a shallow bowl of the buttermilk aside.
Place a dinner plate of flour seasoned with salt and pepper to the left of the buttermilk.
In a separate dinner plate, combine the two breadcrumbs and Parmesan and place it to the right of the buttermilk.
To the right of the breadcrumbs, place an empty platter or plate.
Place the raw chicken in the back of all of the plates and bowl or to the left of the flour.
On each of the plates and bowls set a fork.
Preheat a skillet (I used an electric skilleto 350ºF or over medium heat.
Perform the following tasks using the coordinating fork for that plate or bowl. Pick up a slice of chicken and place it in the bowl of flour. Dredge the chicken in the flour. Coat floured chicken in the buttermilk and finally in the breadcrumbs, pressing them into the chicken. Set the coated chicken on the clean empty platter. Repeat until all chicken is used up. Add additional flour, buttermilk, and breadcrumbs as needed.
Lower the skillet a little or to 325ºAdd about 2 teaspoons of oil and swirl around the skillet. Add the chicken and fry until brown on that side, about 5 minutes. Turn the chicken over and fry for another 7 minutes or until the chicken is thoroughly cooked and no longer pink inside.
May contain egg if your leftover or toasted breadcrumbs contain egg.