Oven Fried Chicken
- 1 1/2 cups 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 each
- 2 1/2 cups panko bread crumbs
- 3 tbsp canola oil
- Salt and freshly ground black pepper
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.
Preheat oven to 400 degrees. Adjust oven rack to upper-middle position. Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.
Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.
Working on one breast at a time, remove 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 degrees, about 25 minutes.