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1
To prepare the marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion and garlic together to combine.
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2
Put the chicken in a plastic storage bag, add the buttermilk mixture and smoosh the chicken around to thoroughly coat in the marinade.
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3
Press out the air, seal the bag and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days.
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4
When ready to cook the chicken, preheat the oven to 400 degrees F.
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5
Remove the chicken from the marinade, wiping off any excess buttermilk, and discard.
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6
Season both sides of the chicken breasts lightly with salt and pepper.
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7
Spread the breadcrumbs out on a flat plate.
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8
Press the chicken breasts into the breadcrumbs to completely coat all sides, shaking off the excess.
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9
Put a cast-iron or ovenproof skillet over medium-high heat.
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10
Coat the pan with 2 tablespoons of oil.
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11
Once the oil is shimmering, lay the chicken in the pan you may have to do this in batches.
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12
Sear for 3 minutes on each side.
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13
Nestle the seared chicken breasts side by side in the skillet.
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14
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.
