Christopher Chicken
A homestyle chicken recipe that replicates the flavors of Morton’s Steakhouse, perfect for family dinners or special occasions.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup buttermilk For marinating the chicken
- 1 cup all-purpose flour For dredging the chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste Adjust according to preference
- 1/2 cup vegetable oil for frying Ensure oil is hot before frying
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Marinate the chicken breasts in buttermilk for at least 2 hours.
- In a large bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
- Remove chicken from the buttermilk and let excess drip off. Dredge each chicken breast in the seasoned flour until fully coated.
Cooking
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chicken breasts to the hot oil and cook for about 6-7 minutes on each side, or until golden brown and cooked through, with an internal temperature of 165°F (75°C).
- Remove the chicken from the skillet and place it on a paper towel-lined plate to absorb extra oil.
Serving
- Garnish with fresh parsley if desired and serve hot with your favorite sides.
Notes
For a spicier version, add cayenne pepper to the seasoning mix. Ensure the oil is hot enough before adding the chicken to avoid soggy breading. Let the chicken rest for a few minutes after frying for better juiciness. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.