1 Picture
Ingredients
- 1 1/2 cups low-fat buttermilk
- 2 tbs dijon mustard
- 1/4 tsp kosher salt
- 1/2 tsp sweet paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 4 bonelss, skinless chicken breasts
- 2 1/2 cups panko bread crumbs
- 3 tbs canola oil
- Salt & Pepper
Details
Servings 2
Cooking time 25mins
Preparation
Step 1
Whisk together the buttermilk, mustard, paprika, garlic & 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.
Preheat oven to 400. Adjust oven rack to upper-middle position.
Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients and mix well.
Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.
Working one breast at a time, remove chicken from the marinade and dredge in the crumb mixture. Place on rack. Bake until deep golden brown, about 25 minutes.
Review this recipe