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Ingredients
- 1 1/2 c low fat buttermilk
- 2 tbs Dijon mustard
- 1/2 tsp sweet paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- 1/4 tsp cayenne pepper
- 4 boneless,skinless chicken breasts (6oz ea)
- 2 1/2 c panko bread crumbs
- 3 tbs canola oil
- salt and freshly ground pepper
Details
Servings 4
Preparation
Step 1
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.
2) preheat oven to 400. adjust oven rack to upper middle position.
3) pulse 1 1/4 c of bread crumbs in a blender until fine. pour them into a shallow bowl, add remaining ingredients, and mix well.
4) line a baking sheet with aluminum foil and place a baking rack on top. liberally spray the rack with nonstick cooking spray.
5) working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. place on rack. bake until deep golden brown and an instant read thermometer inserted into the center of the breast registers 160, about 25 minutes.
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