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Buttermilk Crumb-Coated Chicken


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  • 1/2 c buttermilk
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 4 skinless, boneless chicken breasts
  • 1 c bread crumbs
  • 3 tbsp chopped fresh parsley, divided
  • 2 tbsp grated Parmesan cheese
  • 1 tsp dried basil
  • 1/2 tsp dried tarragon
  • 2 tbsp melted butter or margarine


Servings 4
Preparation time 10mins
Cooking time 45mins


Step 1

Preheat oven to 375. Combine buttermilk, mustard and salt in a medium bowl. Add chicken; turn to coat

Combine bread crumbs, 2 tbsp parsley, Parmesan, basil and tarragon in a shallow baking dish. Add melted butter; toss with a fork until mixed

Remove chicken from buttermilk mixture; discard mixture. Roll chicken in crumb mixture to coat well. Place on a greased baking sheet

Bake chicken until juices run clear when meat is pierced with a knife, about 35 min. Place on a serving platter. Sprinkle with remaining chopped parsley


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