Buttermilk Baked Chicken With Panko & Spices – a delicious recipe with chicken breasts, buttermilk, milk, vinegar, spray, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Soak chicken breasts in buttermilk or buttermilk substitute. Soak at least 6 hours.
2
Turn breasts over after 3 hours on each side.
3
Drain breasts in a colandar and discard the buttermilk.
4
In a gallon ziplock sack, add Panko crumbs, Mrs. Dash, cilantro, garlic salt, white pepper and paprika. Shake, shake shake.
5
Spray Pam on flat baking pan.
6
Preheat oven 400.
7
Put the pan in the oven to heat.
8
Place one chicken breast at a time in the sack and shake until covered.
9
Do that with each piece. Place all on the hot pan and bake 10 minutes on each side.
10
Take a flat spatula to turn the chicken in the pan. Slice in strips if desired before serving. Marination time is not included in work time.
882
kcal
Calories
57
g
Fat
23
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 8 boneless skinless chicken breasts, 1 cup buttermilk, 1 cup 2% low-fat milk (optional), 1 tablespoon vinegar (optional), and more.
Yes, Buttermilk Baked Chicken With Panko & Spices falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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