Herbed Oven-Fried Chicken

By cheeserohan

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

Details

Servings 4

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.