Ingredients
- 1 1/2 cups low-fat buttermilk
- 2 tablespoons Dijon mustard
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast 6 ounces each
- 2 1/2 cups panko bread crumbs
- 3 tablespoons canola oil
- salt and pepper to taste
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 oven to 400 degrees. Adjust oven rack to upper-middle position.
3. Pulse 1 1/4 cups of bread crumbs i a blender until fine. Pour them into
a shallow bowl, add remaining ingredients, and mix well.
4. Line a baking sheet with aluminum foil and place a baking rack on top.
Liberally spray the rack with nonstick baking spray.
5. Working one breast at a time, remove chicken from the marinade and
dredge in the crumb mixture and place in rack. Bake until deep golden
brown and ab=n instant-read thermometer inserted into the center of
the breast registers 160 degrees, about 25 minutes.