Buttermilk Fried Chicken for National Southern Food Day!

For some people, EVERY day is National Southern Food Day - for good reason! True comfort food, and that's especially welcome this winter weekend, with Snowpocalypse on the way!

Hopefully, you'll have these few ingredients in your pantry already. If you don't have buttermilk, use regular milk and add a little lemon juice or vinegar. If you don't have ranch dip, season the crumbs with 1/2 teaspoon each onion powder, garlic powder, paprika, thyme, and oregano. If you don't have panko, use regular bread crumbs, or make your own with toasted bread (processed in the food processor). If you don't have walnuts, use whatever nuts you have! Have fun!

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. 

4 boneless skinless chicken breast halves (about 5 ounces each)
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.

Nutrients per serving: Calories: 398, Fat: 18g, Saturated Fat: 2g, Cholesterol: 84mg, Carbohydrate: 12g, Protein: 38g, Fiber: 1g, Sodium: 211mg