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Buttermilk-Baked Chicken Recipe
Total Time
45 min
Preparation Time
20 min
Cooking Time
25 min
373
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Ingredients
(4 Servings)
2 cups buttermilk
1 tablespoon Dijon mustard
1 tablespoon hot sauce, such as Tabasco
2 teaspoons paprika
1 teaspoon coarse salt, plus more for seasoning
1 onion, coarsely chopped
5 garlic cloves, smashed
4 (6-ounce) skinless boneless chicken breast halves
2 cups panko (Japanese-style) breadcrumbs
freshly ground black pepper
2 tablespoons canola oil
Directions
To prepare the marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion and garlic together to combine.
Put the chicken in a plastic storage bag, add the buttermilk mixture and smoosh the chicken around to thoroughly coat in the marinade.
Press out the air, seal the bag and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days.
When ready to cook the chicken, preheat the oven to 400 degrees F.
Remove the chicken from the marinade, wiping off any excess buttermilk, and discard.
Season both sides of the chicken breasts lightly with salt and pepper. Spread the breadcrumbs out on a flat plate.
Press the chicken breasts into the breadcrumbs to completely coat all sides, shaking off the excess.
Put a cast-iron or ovenproof skillet over medium-high heat.
Coat the pan with 2 tablespoons of oil.
Once the oil is shimmering, lay the chicken in the pan – you may have to do this in batches. Sear for 3 minutes on each side.
Nestle the seared chicken breasts side by side in the skillet.
Transfer the skillet (and chicken) to the oven and bake for roughly 20 to 25 minutes, or until the chicken is cooked through and the crust is golden.
Nutrition
Per Servings
Calories: 444
Protein: 45g
Fat: 12g
Fiber: 5g
Carbohydrates: 45g
Sodium: 456mg
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