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Crispy, Cheesy Buttermilk Chicken

by on April 23, 2013 in Main Courses, Poultry April 23, 2013 Main CoursesPoultry
See post on Anita at Hungry Couple’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Marinated in buttermilk and oven-baked until extra crispy, this chicken remains super moist!

Ingredients

  • 1 cup Buttermilk
  • 1 pound Boneless, Skinless Chicken Breasts, Sliced Thinly
  • 1 cup Seasoned Panko Breadcrumbs
  • ½ cups Parmesan Cheese, Grated
  • ½ cups Cheddar Cheese, Shredded

Preparation

Preheat the oven to 425ºF. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Pour the buttermilk into a deep dish, add the chicken and marinate for 15 minutes. In a separate dish, combine the breadcrumbs, Parmesan and cheddar cheeses. Remove the chicken from the buttermilk and coat thoroughly on both sides with the breadcrumb mixture. Place on the baking sheet and spray the chicken with nonstick spray. Bake for 10 minutes, flip, spray the other side of the chicken with more nonstick spray and continue baking for an additional 10 minutes.

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3 Reviews

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Rachel H. on 8.3.2013

A total hit!! Got my sister hooked on it too. Very delicious!! Thanks!!

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Crystal Garrison on 5.15.2013

I made this last night and loved it. I had to soak the chicken for about an 1.5 hours in the buttermilk while i went and worked out and they were so tender and juicy. Thanks for sharing the recipe. My husband said it was the best chicken tender recipe I have ever made!

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Jess on 5.5.2013

Even the name of this recipe sounds good. I was looking for an alternative to chicken tenders fried in oil and found these beauties. I followed the recipe exactly, and they were just as promised: deliciously crispy and cheesy. I served them with a homemade honey mustard sauce, and topped my salad with the leftovers the next day. Yum!

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