- 7
- 10 mins
- 40 mins
Ingredients
- 1 c buttermilk
- 1 Louisiana hot sauce or hot sauce of choice
- 2 boneless chicken breasts, cut in half
- 2 chicken thighs
- 2 chicken legs
- 1 1/2 c multigrain or whole wheat panko bread crumbs
- 3 T grated Parmesan cheese
- 2 t freshly ground black pepper
- 1 t ground cayenne
- 1 1/2 t onion powder
- 1 1/2 t garlic powder
- 1 t smoked paprika
- 1 t salt
Preparation
Step 1
1. In large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 1 hour, but not more than 24 hours.
2. Preheat the oven to 400 degrees. In a large ziplock bag, combine the bread crumbs, Parmesan cheese, black pepper, cayenne, onion powder, garlic powder, smoked paprika, and salt. Seal bag and shake.
3. Remove the chicken from the buttermilk, let excess drip off, and transfer directly to the bag with the bread crumb mixture. Shake the bag to evenly coat the chicken in the breadcrumbs. Remove the chicken from the bag and lay on nonstick baking sheet. Place in the oven and bake for 30 minutes, or until cooked through, about 20 minutes. Arrange the chicken onto plates and serve with lemon wedges, if desired.