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Close-up of several pieces of golden brown, crispy Buttermilk Baked Fried Chicken resting on a baking sheet.

Buttermilk Baked Fried Chicken

This recipe provides a method for making crispy baked chicken using a buttermilk soak and a panko-parmesan coating. It offers a baked alternative to traditional fried chicken.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 457
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2-3 pounds chicken breast boneless skinless
  • 1 cup buttermilk For soaking
Coating Mixture
  • 1 cup panko bread crumbs
  • 1 cup parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme

Equipment

  • Mallet or rolling pin
  • Baking sheet

Method
 

  1. Place each chicken breast between two layers of plastic wrap. Use a mallet or rolling pin to flatten the chicken to 3/4 inch thickness.
  2. Soak the flattened chicken in 1 cup of buttermilk for a minimum of 30 minutes.
  3. In a shallow dish, combine the panko bread crumbs, parmesan cheese, garlic powder, paprika, and dried thyme.
  4. Remove the chicken from the buttermilk, shaking off any excess liquid. Coat each piece thoroughly in the bread mixture.
  5. Lay the coated chicken pieces in a single layer on a baking sheet. Bake in a preheated 400°F oven for about 20 minutes, or until the internal temperature reaches 165°F.

Nutrition

Calories: 457kcalCarbohydrates: 15gProtein: 61gFat: 15gSaturated Fat: 6gCholesterol: 168mgSodium: 837mgPotassium: 992mgFiber: 1gSugar: 4gVitamin A: 610IUVitamin C: 2.7mgCalcium: 409mgIron: 2.2mg

Notes

This recipe was developed by Thomás Anderson, focusing on precision and flavor while providing a baked alternative to deep-fried chicken.

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