It's the unofficial start of summer! And nothing says "summer" more than a fun and festive picnic featuring fried chicken, potato salad and apple pie! For me, the biggest problem with fried chicken is the mess. Even though my buttermilk "fried" chicken is baked, you still get a crispy exterior (thanks to the panko bread crumbs and walnuts) and moist, tender interior. Plus, the ranch dip adds a burst of flavor that surprises folks with every bite!
Buttermilk “Fried”
Chicken
For
even more intense buttermilk flavor (and a super moist chicken), marinate the
chicken in the buttermilk mixture for up to 24 hours. I like to use ranch dip mix but you can also
use ranch dressing mix (in powder form).
Prep time: 15 minutes
Cooking time: 25-30 minutes
4 boneless skinless chicken breast halves
(about 5 ounces each)
1 cup buttermilk
1 cup buttermilk
2
tablespoons dry ranch dip mix
1
cup panko (Japanese bread crumbs)
1
cup walnut pieces
Preheat
the oven to 375ºF. Coat a baking sheet
with cooking spray.
Place
the chicken in a large freezer bag or between two pieces of plastic wrap and
pound to 1/2-inch thickness. Set aside.
Whisk
together the buttermilk and dip mix in a shallow dish. Add the chicken and turn to coat.
Combine
the panko and walnuts in a food processor and process until fine. Transfer the panko mixture to a shallow
dish.
Remove
the chicken from the buttermilk mixture and shake off the excess
buttermilk. Transfer the chicken to the
panko mixture and turn to coat both sides.
Transfer the chicken to the prepared pan and bake for 25 to 30 minutes,
until the chicken is cooked through and the crust is crisp and golden. Season the chicken with salt and freshly
ground black pepper before serving.
Serves 4
Nutrients
per serving: Calories: 398, Fat: 18g, Saturated Fat: 2g, Cholesterol: 84mg,
Carbohydrate: 12g, Protein: 38g, Fiber: 1g, Sodium: 211mg
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