I decided to take out some chicken breast for dinner one night and didn’t really want to chop up in stir fry or curry that we seemed to be trending on lately. I felt like some comfort food on a cold day. Well hubby suggested to do some breaded chicken. Thought baked breaded chicken sounded warm and comforting this particular day. Usually I tend to bread bone in chicken because boneless breast can dry out easily. I decided to remedy this problem I would soak in soured milk! I didn’t have much time though it was already afternoon so it would only allow me to marinate for 2 hours tops! Not what most buttermilk chicken recipes suggest but I got very tender results! I must say the recipe itself was so simple but turned out very well! Kids gobbled all up no problem and husband gets home later so kids and I have dinner and he needs to reheat his. He said it was great and tender even reheated! Sometimes simplicity is just the best way to go. I even put out dipping sauces for kids but they enjoyed without mostly. So here it is
Simply Tender Baked Chicken Breast
Ingredients:
- 1 lb (450g) boneless skinless chicken breast
- 1 cup sour milk (buttermilk)
- Salt pepper to taste
- 1 cup or so panko bread crumb
- 1/2 tsp each salt, pepper, paprika, oregano
- Dash of cayenne
Toss chicken in bowl season with salt and pepper then pour sour milk (to sour milk pour 1 tbsp vinegar in measure cup, pour milk to 1 cup mark) over and move around ensuring coverage.
Cover and let sit in fridge for 2 hrs minimum.
Bring out chicken and preheat oven to 400’F
Mix panko with all seasoning.
Line a cookie sheet with parchment paper.
Dredge chicken breasts in seasoned crumb to coat all over and place on prepared cookie sheet.
Baked in oven for 30-40 min flipping half way through cooking.
pending on size of breast for how long but you can check for internal temp (170’F) around 30 min mark. I’ll confess, mine got to 185 and was still moist!
I served with steamed broccoli and brown rice cooked in chicken broth. Enjoy!
By Maria