I came up with this recipe so I could use up the leftover buttermilk from our cornbread last week. I hate to waste stuff in the kitchen, so I always try and make multiple recipes with the ingredients I buy.
We really loved the flavor of this chicken. I loved the marinade of buttermilk, honey and garlic – what’s not to like?! We let the chicken marinate overnight in the refrigerator and then baked it for dinner. The garlic flavor wasn’t overpowering; which was good because Chicken Legs isn’t as big of a garlic fan as I am. The chicken was juicy and crunchy on the outside from the panko bread crumbs.
This was quick and easy – it just takes a few minutes of prep work the night before dinner and you are guaranteed a real “30 minute meal”.
- 2 boneless, skinless chicken breast
- 1 cup buttermilk
- 3 garlic cloves, minced
- 4 1/2 tsp honey
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 cup panko bread crumbs
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- cooking spray
Pound the chicken to an even thickness and place in a gallon zip-lock bag. Mix together buttermilk, garlic, honey, salt and pepper. Pour marinade over chicken and place in the refrigerator overnight. On a plate, combine panko bread crumbs, garlic powder and Italian seasoning. Remove chicken from marinade and coat in bread crumbs. Place chicken on baking pan and spray with cooking spray. Cook at 425 for 20-25 minutes.