To die for Buttermilk Baked Chicken
Updated: Jun 24
This recipe will have you licking your chops and wanting more! I made this last week and it is definitely going into the rotation. My kids and hubby are already asking me to make it again! Do not skip the 24 hour of marinating!
2 cups buttermilk
1 Tbsp Dijon mustard
1 Tbsp hot sauce
1 tsp paprika
1 tsp sea salt
1 onion coarsely chopped
5 garlic cloves minced
4 (6 oz) skinless boneless chicken breast halves
2 cups whole wheat panko breadcrumbs
2 Tbsp avocado oil
To prepare the marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion, and garlic together to combine. Put the chicken in a plastic storage bag and add buttermilk mixture. Thoroughly coat in the marinade. Press out air, seal bag and marinate the chicken for at least 24 hours!
When ready to cook the chicken, preheat the oven to 400 degrees F.
Remove the chicken from the marinade and wipe off the excess buttermilk. Season both sides with salt and pepper. Spread the breadcrumbs on a pie plate and press the chicken into the breadcrumbs to completely coat all sides, shaking off excess.
Heat a cast iron or ovenproof skillet over medium-high heat. Coat the pan with the 2 Tbsp of oil. Once the oil is shimmering, lay the chicken in the pan. Sear for 3 minutes on each side. (you may have to do this in batches)
When all chicken has been seared, nestle the breasts side by side in the skillet. Transfer the skillet (and chicken) to the oven and bake for 20-25 minutes or until the chicken is cooked though and the crust is golden.
This does not disappoint! Enjoy!