Yield: 12 portions
6 cups skim or 1% buttermilk
Salt to taste
3 1/2 teaspoons black pepper, divided
3 teaspoons cayenne pepper
12 garlic cloves, mashed
12 (8 ounce) boneless, skinless, chicken breasts
2 3/4 cups seasoned cornbread stuffing, crushed until lumpy but not fine crumbs
2 cups all-purpose flour
1 1/2 tablespoons seafood seasoning
1 1/2 teaspoons dried thyme
1 1/2 teaspoon dried basil
Paprika as needed
Whisk together milk, salt, 1 1/2 teaspoons black pepper, cayenne and garlic. Place chicken in baking dish. Pour mixture over chicken. Refrigerate at least 3 hours or overnight, turning occasionally to distribute seasoning.
Combine stuffing, flour, seasoning, 2 teaspoons black pepper, thyme and basil. Remove chicken from marinade; shake off excess liquid. Dredge chicken in crumb mixture, coating evenly.