Oven Fried Chicken

By Susan56

Ingredients

• 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

Details

Servings 4

Preparation

Step 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.

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.