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This buttermilk-baked chicken will be to your taste if you want juicy, crispy chicken. In addition to being exceedingly simple to prepare, it is also far healthier than fried chicken. And best of all, it still has that same crisp and wonderful texture. Regarding flavour, this dish strikes the ideal harmony between savoury and spicy. The spices and hot sauce give it a little kick, while the buttermilk marinade provides a tangy flavour. You can enjoy all of that taste without all of the extra fat and calories since it is baked, not fried. With the help of the oven, this recipe transforms the deliciousness of fried chicken. Buttermilk is the secret ingredient. Try this recipe yourself to see how it stacks up against your go-to fried chicken. You'll be astounded by how wonderful and crunchy it is.
Ingredients:
• 1350 g boneless, skinless chicken breast
• 1 teaspoon of garlic powder
• 1 teaspoon dried thyme
• 1 cup bread crumbs
• 1 cup parmesan cheese
• 1 cup of buttermilk
• 1 teaspoon paprika
Method:
• Each breast should be placed between two pieces of plastic wrap and pounded to a thickness of 3/4 inch with a mallet or rolling pin. Chicken should be soaked in buttermilk for at least 30 minutes.
• The remaining ingredients should be combined on a small plate. Shake any remaining buttermilk from the chicken pieces before dipping them in the bread mixture.
• Spread out flat on a baking sheet and bake for 20 minutes, or until an instant-read thermometer reads 165 degrees F in a preheated oven at 400 degrees F.
Serving Guide
Looking for a side dish to go with your baked chicken? It goes well with mac and cheese or mashed potatoes. Also, you can try it with green chutney, honey-mustard sauce, or any other dip you choose.
