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Buttermilk Baked Chicken

February 2, 2016

Buttermilk Baked Chicken
Paula Nemzek for KCTS 9 Cooks

A buttermilk bath keeps this chicken tender, moist and juicy.

Serves 4

  • 4 large boneless, skinless chicken breasts, cut in half
  • 11/2 cups buttermilk
  • 2 cups panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • salt and pepper to taste
  • extra virgin olive oil

Place chicken breasts in a glass bowl. Pour buttermilk over chicken, turning to coat well. Cover and refrigerate for 1 hour, or up to overnight. The longer, the better!

Preheat oven to 400 degrees. In a shallow bowl, combine panko and all seasonings. Line a baking sheet or casserole pan with parchment,

Using tongs, take each piece of chicken from the buttermilk, shaking off excess. Place in the panko mixture, turning to coat.

Place chicken breasts in prepared pan, then lightly drizzle or spray each breast with olive oil. Bake, uncovered, for 30 minutes, or until chicken is fully cooked (160 degrees internal temperature).

Note: Soaking the chicken pieces in buttermilk overnight plumps them up to almost twice their size.

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