Sunflower Seed Fried Chicken
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Chicken breasts are marinated in a buttermilk spice mixture, coated with a sunflower seed flour mixture and fried.
  • 4 chicken breasts
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon poultry seasoning
  • Breading Mixture
  • 1 cup sunflower seeds
  • 2 cups flour
  • 4 tablespoons corn starch
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Oil for frying
  1. Mix together seasonings and buttermilk in a bowl big enough to hold all of the chicken. Cut chicken into 1 inch pieces across the grain. Add to marinade. Stir until chicken is coated. Cover and put in refrigerator for at least an hour and up to 4 hours.
  2. In a food processor combine all of the breading ingredients. Pulse several times until the sunflower seeds are chopped into a few pieces. You don't want to grind them up. You should still see pieces of the sunflower seeds in the flour. Place flour on waxed paper.
  3. Dredge the chicken in the flour mixture. Place on a cookie sheet. Refrigerate 30 minutes.
  4. Add oil to a large frying pan. Add chicken to the pan, don't crowd it. You may have to do several batches. When browned remove to paper towels to drain. Fry remaining chicken.
  5. Notes
  6. Times include 1 hour of resting, marinade times.
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