I could nibble on this forever!

Buttermilk fried chicken is one of those classic comfort foods that never goes out of style. Growing up in the Midwest, Sunday dinners often meant gathering around the table for a hearty meal, and fried chicken was always a favorite. This recipe elevates the traditional dish with a creamy honey mustard sauce that adds a tangy sweetness to the crispy, golden chicken. It's perfect for a weekend family meal or when you want to impress guests with a homemade treat.

This buttermilk fried chicken pairs wonderfully with classic sides like creamy mashed potatoes or coleslaw. For a lighter option, try serving it with a fresh green salad or steamed vegetables. If you're feeling indulgent, some warm, buttery biscuits would complement the meal perfectly. A glass of iced tea or lemonade would round out the experience, making it feel like a true Southern feast.

Servings: 4

4 boneless, skinless chicken breasts
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 cups all-purpose flour
Vegetable oil for frying
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon whole grain mustard
1 tablespoon lemon juice
Salt and pepper to taste
Chopped fresh parsley for garnish

Place the chicken breasts in a large bowl and pour the buttermilk over them. Add salt, pepper, and paprika. Mix well, cover, and refrigerate for at least 2 hours or overnight.

In a shallow dish, combine the flour, salt, and pepper. Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture, ensuring they are well coated.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken pieces. Fry for about 6-8 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, whole grain mustard, and lemon juice. Season with salt and pepper to taste.

Serve the fried chicken hot, drizzled with the honey mustard sauce and garnished with chopped parsley.

For a spicier kick, add a teaspoon of cayenne pepper to the flour mixture. You can also try using chicken thighs instead of breasts for a juicier result. If you prefer baking over frying, you can bake the chicken at 400°F for 25-30 minutes after dredging in flour. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. The honey mustard sauce can be adjusted to taste by adding more honey for sweetness or more mustard for tanginess.