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1
Add the chicken breasts and buttermilk to a large resealable plastic bag or container.
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2
Rotate the breasts so they are completely coated, then seal the bag or container.
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3
Marinate them in the refrigerator at least 6 hours or overnight, rotating them once or twice.
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4
Preheat the oven to 450F Lightly mist a medium nonstick baking sheet with spray.
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5
In a small bowl, mix the seasoning and salt.
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6
Add the panko to a medium shallow bowl.
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7
Remove 1 chicken breast from the buttermilk.
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8
Let any excess buttermilk drip off it, then sprinkle the entire breast (both sides) evenly with about one-quarter of the seasoning mixture.
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9
Dip the chicken in the panko, rotating it to cover completely.
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10
Place the breaded chicken breast face down (ribs up) on the prepared pan.
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11
Repeat with the remaining breasts, arranging them on the baking sheet so they do not touch.
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12
Lightly mist the chicken with spray.
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13
Bake for 10 minutes, then gently flip the breasts, being careful not to remove any breading.
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14
Lightly mist them again with spray and continue to bake for 12 to 15 minutes longer, or until the breading is crispy and the chicken is no longer pink inside.
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15
Sprinkle with additional salt, if desired.
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16
Serve immediately or refrigerate for up to 2 days to eat cold.
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17
NOTE: If you have trouble finding small chicken breasts, look for the larger chicken breasts halves that are about 1 pound each (I've found these are generally easier to find).
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18
Ask your butcher to remove the skin and cut them in half, leaving you with 4 approximately 8-ounce breast pieces.
