Crispy Buttermilk Baked Chicken

By á-46974

Ingredients

• FOR THE CRUMB MIXTURE:
• 3 whole Boneless Chicken Breasts, Halved
• 2 cups Low-fat Buttermilk
• 1 teaspoon Salt
• 2 teaspoons Paprika
• 1 teaspoon Cumin
• 1/2 teaspoons Black Pepper
• _____
• 1-1/2 cup Panko Bread Crumbs
• 2 teaspoons Garlic Powder
• 2 teaspoons Dried Basil
• 1 teaspoon Paprika
• 1 teaspoon Chili Powder
• 1/2 teaspoons Cayenne Pepper
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper

Preparation

Step 1

Cut breasts into two pieces each. Combine the buttermilk, salt, paprika, cumin, and black pepper. Then add the chicken and cover the bowl with cling wrap. Allow to marinate in the fridge for up to 3 hours but no less than 20 minutes.
When ready to bake, preheat the oven to 350ºF.
Remove the chicken from the buttermilk mixture but don’t take off all the buttermilk. Leave enough on so that the crumbs have something to stick to.
Combine the ingredients for the crumb mixture and coat the chicken well in the crumbs. Place the coated chicken on a wire rack over a roasting tray and place in the oven.
The chicken should be cooked after approximately 20–25 minutes.