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Panko-Crusted Chicken with Roasted Corn Hash & Buttermilk Dressing


(Serving size: 3/4 cup corn mixture, 1 chicken cutlet, and 1 TBSP dressing)
(Per serving: 375 calories, 11.8g fat, 33.7g protein, 35.2g carbs, 558mg sodium, 18mg calcium, 3g fiber, 87mg cholesterol)

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  • 1 1/4 cups low fat buttermilk, divided
  • 1/2 tsp paprika, divided
  • 1/2 tsp ground red pepper, divided
  • 2 (8 oz) skinless, boneless chicken breast halves, each cut in half lengthwise
  • 4 ears yellow corn with husks
  • 1 TBSP chopped fresh flat-leaf parsley
  • 1 tsp fresh lemon juice
  • 1 cup panko (japanese breadcrumbs)
  • 3/8 tsp kosher salt, divided
  • 3 center cut bacon slices, chopped
  • 1 TBSP olive oil
  • 3 thinly sliced green onions
  • 2 bottled roasted red bell peppers, chopped (about 4 oz)
  • 1 TBSP bottles roasted red bell pepper liquid


Preparation time 20mins
Cooking time 50mins
Adapted from


Step 1

1. Preheat oven to 400 degrees.
2. Combine 1 cup buttermilk, 1/4 tsp paprika and 1/4 tsp ground red pepper in a large zip top plastic bag. Add chicken; seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally.
3. Place corn directly on oven rack. Bake at 400 degrees for 30 minutes. Cool slightly; remove husks and silks. Cut kernels from ears of corn, and place in a large bowl; discard corn cobs.
4. Combine remaining 1/4 cup buttermilk, parsley, and lemon juice in a bowl.
5. Combine remaining 1/4 tsp paprika and remaining 1/4 tsp ground red pepper and panko crumbs in a shallow dish. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 tsp salt. Dredge chicken in panko mixture.
6. Place bacon in a large nonstick skillet over medium heat; cook 8 minutes, until crip. Remove bacon from pan with a slotted spoon; set aside. Add oil to drippings in pan. Add chicken; cook 4 minutes on each side or until golden brown and done.
7. Combine remaining 1/8 tsp salt, corn, bacon, green onions, roasted red peppers and red pepper liquid in a large bowl. Divide corn mixture evenly among 4 plates; top each with 1 chicken cutlet. Drizzle with buttermilk dressing.

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