Baked Buttermilk Chicken
Tender chicken marinated in buttermilk and baked with a crispy seasoned panko-parmesan coating.
Equipment
- Resealable Plastic Bag or Shallow Dish
- Mixing Bowl
- Measuring cups and spoons
- shallow bowl or plate for breading
- rimmed baking sheet with wire rack
- Cooking spray
- Instant Read Thermometer
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups buttermilk
- 6 cloves garlic, minced
- 1/4 cup honey
- 2 tsp kosher salt
- 1 tsp black pepper
- 1.5 cups panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 2 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1/2 tsp paprika
Instructions
- Place the chicken breasts in a resealable plastic bag or shallow dish.
- In a mixing bowl, whisk together the buttermilk, minced garlic, honey, 2 tsp kosher salt, and 1 tsp black pepper until combined.
- Pour the buttermilk mixture over the chicken, seal or cover, and refrigerate for a few hours or up to overnight.
- Preheat the oven to 400°F (200°C) and place a wire rack on a rimmed baking sheet.
- In a shallow bowl or plate, combine the panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, paprika, and a pinch of salt and pepper.
- Remove each chicken breast from the marinade, letting excess drip off, then press both sides into the panko mixture to coat evenly.
- Arrange the coated chicken on the wire rack set over the baking sheet and lightly spray the tops with cooking spray.
- Bake for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp.
- Remove from the oven and let rest briefly before serving.
Notes
- Marinate the chicken at least a few hours for best tenderness.
- Bone-in pieces can be used but will require longer cooking time.
- Use an instant-read thermometer to ensure chicken reaches 165°F.
- Adjust seasoning in the panko to taste.
- Press breadcrumbs firmly onto the chicken for better adhesion.