BUTTERMILK OVEN FRIED CHICKEN
April 06, 2018
BUTTERMILK OVEN FRIED CHICKEN
INGREDIENTS
- 3 boneless skinless chicken breasts
- 1 cup low fat buttermilk
- 1/4 cup sriracha sauce
- 1 cup Panko bread crumbs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon seasoning salt I use Lawry's
- 3 tablespoons canola oil
INSTRUCTIONS
- Trim chicken breasts if necessary and slice each into 2-3 strips.
- In a large freezer bag (or container), combine buttermilk and sriracha. Add chicken strips, seal, and give it a good rub to get all that flavor in the chicken. (*At this point, you can refrigerate for a few hours if you wish).
- Preheat oven to 425 degrees F.
- In a shallow dish, combine Panko, flour, salt, pepper, paprika and seasoning salt. Add chicken, one piece at a time, and coat well. (*Using a different utensil for the wet chicken and the dry mix will give you the best results -- once the crumbs get wet and clumpy they won't stick). Press the crumbs on firmly.
- Line a dark, rimmed baking sheet with parchment paper, cutting to fit flat on the bottom. Brush with 3 tablespoons canola oil.
- Place each piece of chicken on the pan, leaving a good amount of space in between. Bake for 20 minutes, flipping gently half way through. If desired, broil for 2-3 minutes to crisp up at the end.
- Remove from pan to a paper-towel lined plate (do not stack them) and serve immediately.
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