This is a super delicious (and healthy!) chicken recipe. It's a cinch to make & definitely a crowd pleaser! Marinating the chicken in buttermilk keeps it tender & juicy as well as giving it a mildly tangy flavor. The panko coating is light & crispy. Yum! Another plus- this is cooked in the oven, so no mess on the stove top!
1 1/2-2 cups Buttermilk
4 Boneless, Skinless Chicken Breasts
2 cups of Panko Bread Crumbs
1 tsp Garlic Powder
1 tsp dried Italian Seasoning
1/2 tsp Paprika
1/2 tsp Onion Powder
Salt & Pepper, to taste
Place the chicken breasts in a bowl.
Pour the buttermilk over the chicken breasts, flipping to coat well. Cover & place in the refrigerate to marinate for 1 hour (or up to over night).
To cook the chicken, preheat the oven to 400 degrees. In a shallow bowl, combine the Panko bread crumbs with all the seasonings.
The chicken breasts will plump up some from absorbing some of the buttermilk after marinating.
Using tongs, take 1 piece of chicken out of the butter milk (letting the excess drip off) & place in the panko mixture. Turn to coat well. Repeat with the other pieces of chicken.
Place the panko coated chicken breasts into the baking dish. Lightly spray the top of each breast with the nonstick spray.
Bake uncovered for 30 minutes or until the chicken is fully cooked.