Extra Crispy Baked Buttermilk Chicken Breasts

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For many years, the crispiest baked chicken has alluded me. I have even resorted to deep frying at times to attain restaurant quality crispiness. But oh the calories and oh the mess!

Not anymore, folks! This recipe starts off with REAL buttermilk. Yes you can make your own buttermilk by souring milk with a little vinegar or lemon juice, but I have found that it is just not the same as the juiciness (meat marinades) and fluffiness (baked goods) real buttermilk guarantees you. You can either buy it in the store or use the buttermilk produced when you make your own butter.

Many recipes go on about panko being the only way to ensure a crispy breaking on baked meats. I never got on the panko bandwagon as I find they are so big they don’t evenly coat everywhere and have a tendency to fall off. Either way, you don’t need them for this recipe and the tiny bit of butter and oil really gives them a deep fried crispness and rich taste without too many extra calories.

This recipe will not disappoint!

Extra Crispy Buttermilk Chicken

2 boneless, skinless chicken breasts
1.5 cups of buttermilk
1/4 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of cayenne pepper or paprika
Salt and pepper
1/2 cup of breadcrumbs
1/4 cup of flour
1/4 cup of cornmeal
1 tablespoon of grapeseed or vegetable oil
2 tablespoons of melted butter

Turn the chicken breast over so the nice looking side is down and use the edge of a plate, a mug, or similar to pound them a little so they are flatter and more even.

Marinade chicken in a zip lock bag with the spices and milk for 2-24 hours.

Preheat oven to 400f.

Combine salt and pepper, breadcrumbs, cornmeal, and flour on plate.

Foil a cookie sheet and spread the oil over the area the chicken will sit.

Use tongs to remove chicken from marinade, shake a little to remove excess, and coat very well on both sides with breadcrumb mix.

Place on cookie sheet and drizzle butter over each top, trying to lightly cover the surface.

Bake for 15 minutes, flip and another 10-15 minutes until evenly crisp.

Serve immediately.

 

 

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