• Coach Kate

To die for Buttermilk Baked Chicken

This recipe will have you licking your chops and wanting more! I made this last week and it is definitely going into rotation. My kids and hubby are already asking me to make it again! Do not skip the 24 hour of marinading! Aren't you glad I told you that ahead of time!


2 cups buttermilk

1 Tbsp dijon mustard

1 Tbsp Hot sauce

1 teasp paprika

1 teasp sea salt

1 onion coursely chopped

5 garlic cloves minced

4 (6 oz) skinless boneless chicken breast halves

2 cups whole wheat panko breadcrubs

2 T avocado oil


  1. 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. Pres out air, seal bag and marinate the chicken for at least 24 hours!

  2. When ready to cook the chicken, preheat the oven to 400 degrees F.

  3. Remove the chicken from the marinade and wipe off excess buttermilk and discard. Season both side with salt and pepper. Spread the breadcrumbs on a pie plate. Press the chicken into the breadcrumbs to completely coat all sides, shaking off excess.

  4. Put a cast iron or ovenproof skillet over medium-high heat. Coat the pan with 2 Tbsp oil. Once the oil i shimmering, lay the chicken in the pan--you may have to do this in batches. Sear for 3 minutes on each side.

  5. Nestle the seared chicken breasts side by side in skillet. Transfer the skillet (and chicken) to the oven and bake for 20-25 minutes or until the chicken i cooked though and the crust is golden.

This does not disappoint! Enjoy!

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