Food & Recipes

Search by Main Ingredient:

• Beef
• Chicken/Poultry
• Egg
• Fruit
• Pasta
• Pork
• Rice & Grains
• Seafood
• Vegetables

or Search by Type:

• Appetizers & Dips
• Beverages
• Breads
• Breakfast and Brunch
• Casseroles
• Cookies, Bars & Candies
• Crowd Pleasers
• Desserts
• Marinades
• Muffins & Sweet Breads
• Salads
• Salad Dressings
• Sauces
• Slow Cooker/Crockpot
• Soups, Stew & Chili

Crispy Baked Chicken Breasts

This recipe is one that I came up with that yields tender chicken on the inside with a tasty crispy crust on the outside. So many variations using the base ingredients and switching up the seasonings, so I have separated that part of the recipe out for you. Add some grated parmesan or asiago cheese, yum!  I like to use boneless, skinless chicken breasts in this recipe to keep the calories down. However, you can use other chicken parts if desired.

Ingredients:

Base Ingredients:

• 4 chicken breasts, boneless and skinless
• 1 cup lite or regular buttermilk
  
• 1 cup Panko bread crumbs
• 1 tbs all purpose flour
• 2 tsp canola oil
• 1/2 tsp kosher salt
• 1/4 tsp white pepper (black pepper can be substituted)

Seasonings:

• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sage or thyme
• 1/4 tsp ground mustard
• dash of cayenne pepper

Directions:

1. In a storage bowl, add buttermilk and chicken. Season with some salt and a few grinds of fresh ground pepper. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 375 degrees. Combine Panko bread crumbs, flour, oil, salt, pepper and all of the Seasonings on a plate. Mix until well incorporated.
3. Remove one chicken breast at a time from the buttermilk and shake off excess buttermilk.
4. Place chicken on the plate with the breadcrumb mixture and coat both sides well. Repeat with remaining chicken using all of the breadcrumbs.
5. Place chicken on a wire rack placed on a foil lined baking sheet( for easy cleanup). Bake in preheated 375 degree oven for 30 - 40 minutes until cooked through to 170 degrees. (About 20 minutes into the cooking time, if the bread crumbs are starting to brown too much, loosely cover with a sheet of aluminum foil to stop further browning.) Serve immediately.

Comments:

- If you cover the chicken after it has been cooked, it will turn from crispy to soggy. So try to serve it shortly after baking.

- I always use lite buttermilk in this recipe.

- The Panko breadcrumbs are the secret ingredient to a crunchy coating. Regular breadcrumbs will not yield the same results.

Tips:

- Lightly spray the wire rack with cooking spray so the chicken doesn't stick.

Meal Ideas:

- Serve Coleslaw Like KFC and fresh corn on the cob as your sides.

- Serve with steamed broccoli dressed with a squeeze of fresh lemon juice, a small pat of butter, and a little salt and pepper. Add some fresh corn salsa to round out the meal.

- Thinly slice the chicken (about a 1/4") and serve on top of a salad.

- Thinly slice and wrap in a soft flour or wheat tortilla shell with shredded lettuce, tomatoes and red onions. Serve with your favorite salad dressing.

 

>>><<<