- 4
Ingredients
- 3/4 cup buttermilk
- 1 tablespoon hot pepper sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 4 boneless, skinless chicken breasts
- 1 cup plain bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons flour
- 2 teaspoons dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 3 tablespoons olive oil
Preparation
Step 1
1. In a large vowl, whisk buttermilk, hot sauce, mustard garlic, pepper and 1 teaspoon of the salt. Add chicken and turn to coat. Cover and refrigerate at least 4 hours or overmight, turning occasionally.
2. In a large bowl, combine bread brumbs, Parmesan cheese, flour, thyme, paprika, cayenne, remaining 1 teaspooon salt and 2 tablespoons of the oil; mix well. Remove chicken from marinade; place in seasoned bread crumb mixtgure. Turn to coat. Place chicken on a baking rack and let sit for 20 minutes so that crumbs will adhere better.
3. Meanwhile, put remaining 1 tablespoon olive oil in a rimmed baking sheet and place in oven; heat oven to 400 degrees. After about 5 minutes, place chicken on heated baking sheet. Bake at 400 degrees for 30 minutes or until crispy, golden and baked through. Serve with roasted potatoes and green beans, if desired.