Since most recipes call for such small amounts of buttermilk, I’m always attempting to find new uses for this ingredient that usually comes in quart size containers.
After searching for healthier recipes involving buttermilk and chicken, of course the fried ones looked delicious, the idea of marinating the chicken breasts for a hour was perfect.
Most recipes recommend marinating overnight, which I will try next time.
- 2 boneless, skinless chicken breasts
- 1 cup of buttermilk
- 1 tablespoon of olive oil
- 1 cup of panko bread crumbs
- ⅓ cup of shredded parmesan cheese
- 1 tablespoon fresh herbs (tarragon, chives, oregano)
- salt and freshly ground pepper to taste
- Place the chicken breasts in a large bowl, pouring buttermilk to coat. Turn the chicken breasts over to ensure an even coating. Place plastic wrap over the top of bowl and refrigerate for at least one hour or overnight.
- Preheat oven to 400 degrees. Combine bread crumbs, herbs, cheese in a medium size cowl. Salt & pepper to taste.
- Place bread crumb mixture in a pie plate or similar type dish. Using tongs, remove one chicken at a time from marinade, allowing for excess buttermilk to drip off. Then plate chicken onto breadcrumbs pressing down to ensure an even coating, flip and coat other side.
- Smear olive oil onto a 13x9" pan, then placing each piece of bread crumb coated chicken breasts into the dish. Bake for 30-40 minutes depending on the side of the breasts.
- Remove and serve with favorite dipping sauce.