Baked Buttermilk Chicken Recipe - This easy-to-make recipe delivers tender, flavorful chicken marinated in a luscious buttermilk blend and coated in a crunchy panko breadcrumb crust. It's the perfect comfort food! Say goodbye to frying and hello to a healthier, oven-baked version that's just as delicious. Your family will be begging for seconds!
Place boneless, skinless chicken breasts in a resealable plastic bag. Whisk together buttermilk, garlic cloves, honey, salt and black pepper in a large bowl. Pour the marinade over the chicken and place in the fridge for a few hours up to overnight.
Preheat oven to 400ºF.
Combine panko bread crumbs, grated parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and pepper in a shallow bowl or plate.
Remove the chicken pieces from the marinade and drain excess. Coat chicken in the panko mixture on both sides.
Place a wire rack on top of a baking tray. Place coated chicken on the wire rack. Lightly spray with cooking spray.
Bake for 20 to 25 minutes, until the juices run clear and reaches an internal temperature of 165ºF on an instant-read thermometer. Garnish with parsley.
Notes:
You can use any cut of chicken that you prefer.
Chicken breasts, chicken thighs, or chicken tenders all work great.
You can use boneless chicken or bone-in chicken.
Chicken drumsticks or wings are delicious.
Bone-in chicken will take longer to cook. Use a meat thermometer to check for an internal temperature.
What does soaking chicken in buttermilk do? Buttermilk is slightly acidic, so as the chicken marinates, the buttermilk breaks down the proteins in the chicken, tenderizing it.
There is no need to use all-purpose flour to coat the chicken. The buttermilk's thick texture helps completely coat the chicken in the breadcrumbs so it crisps up well when baked.
Feel free to adjust the seasonings in the panko mixture.
Cayenne pepper
onion powder
cajun seasoning
Cooked chicken can be stored in the freezer for up to 3 months.
Store leftovers in an airtight container in the refrigerator.