- 4
Ingredients
- 4 skinless, boneless chicken breast halves ( 1 1/2 pounds)
- 1 cup buttermilk or sour milk
- 1/2 teaspoon kosher salt or 1/4 teaspoon salt
- 1 egg, lightly beaten
- 3 Tablespoons water
- 1 1/2 cups panko
- 3/4 teaspoon ground sage
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon dried savory, crushed
- 1/8 teaspoon ground black pepper
Preparation
Step 1
1. Place chicken in a resealable plastic bag set in a bowl. For marinade: In a small bowl, stir together buttermilk and half of the salt. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
2. Grease a 15x10x1-inch baking pan. In a small bowl, mix egg and water. IN shallow dish, mix panko, sage, thyme, savory, pepper and the remaining salt. Drain chicken, discarding marinade. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture.
3. In prepared pan, arrange chicken so pieces are not touching. Sprinkle with any remaining crumb mixture.
4. Bake, uncovered, in a 375F oven about 30 minutes or until chicken is no longer pink. Do not turn pieces while baking.