- 4
Ingredients
- 1 1/2 cups low-fat buttermilk
- 2 tablespoons Dijon mustard
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breasts (6 ounces each)
- 2 1/2 cups panko bread crumbs
- 3 tablespoons canola oil
- Salt & freshly ground pepper to taste
Preparation
Step 1
Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours. Preheat oven to 400°. Adjust oven rack to upper-middle position. Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray. Working one breast at a time, remove chicken from the marinade and dredge in the crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160°F, about 25 minutes.