Oven-Fried Chicken

By draingal

Ingredients

• 1 1/2 Cups low-fat buttermilk
• 2 Tbsp 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 each
• 2 1/2 cups panko breadcrumbs
• 3 Tbsp canola oil
• Salt and freshly ground black pepper

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 the over to 400F. Adjust over rack to upper-middle position.
3. Pulse 1 1/4 cups of breadcrumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients and mix well.
4. Line a baking sheet with aluminium foil and place baking rack on top. Liberally spray the rack with non-stick baking spray.
5. Working one breast at a time, remove the 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 160F, about 25 minutes.