This chicken is outstanding. We loved the tang and crunch, but even more so, loved the sweet tomato relish on the top. Oh my!
Buttermilk Chicken with Sweet Tomato Relish – Adapted from Your Home Based Mom
- 4 chicken breasts, or 6-8 tenders
- 3/4 C buttermilk
- 1/2 C white whole wheat flour
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 1/2 T butter
- 3 C tomatoes (cherry, roma, beefsteak, heirloom… whatever you have!)
- 2 T minced onion
- 2 T brown sugar
- 2 T white sugar
Soak the chicken in the buttermilk for 10-15 minutes. If you have time to plan ahead, plan for 1-2 hours of marinade time in the fridge. I forget these things, so I went with 15 minutes in the fridge.
Then, heat 1/2 T butter in a large skillet over medium heat until melted.
Mix the flour (1/2 C) and salt and pepper together in a medium bowl. Dunk the chicken into the bowl and coat each piece in flour.
Place the coated chicken into the warm skillet and cook over medium heat for 7 minutes on each side. Check internal temperature – it should be close to 180 degrees. Continue cooking, flipping often, until chicken reaches 180 degrees.
Meanwhile, dice up those tomatoes and add them to a skillet with the minced onion, brown and white sugars.
Stir often and get a nice simmer going.
Stir and cook until much of the liquid evaporates and the tomatoes get all caramelized.
Serve atop the chicken and alongside green veggies.