Herbed Oven-Fried Chicken

By beltranm

375 degree F
Marinate: 4 to 24 hours
Prep: 25 minutes
Bake: 30 minutes

Ingredients

• 4 skinless, boneless chicken breast halves (1-1/2 pounds total)
• 1 cup buttermilk or sour milk*
• 1/2 tsp. kosher salt or 1/4 teaspoon regular salt
• 1 egg, lightly beaten
• 3 Tbsp. water
• 1-1/4 cups panko (Japanese bread crumbs) or fine dry bread crumbs
• 3/4 tsp. ground sage
• 1/2 tsp. dried thyme, crushed
• 1/4 tsp. dried savory, crushed
• 1/8 tsp. ground black pepper

Details

Servings 4
Adapted from midwestliving.com

Preparation

Step 1

1. Place chicken in a resealable plastic bag set in a bowl.

2. 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.

3. Grease a 15x10x1-inch baking pan. In a small bowl, combine egg and the water. In a 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.

4. In prepared baking pan, arrange chicken so pieces are not touching. Sprinkle with any remaining crumb mixture.

5. Bake, uncovered, in a 375 degree F oven about 30 minutes or until chicken is no longer pink (170 degrees F). Do not turn pieces while baking.

Curried Oven-Fried Chicken: Prepare as above, except substitute 1-1/2 teaspoons curry powder for the sage, thyme and savory.

*Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.