Butttermilk Baked Chicken
Hello, I just wanted to say I am doing just fine. I find myself a bit too busy to food blog these days so I plan to share a recipe every so often as I still have over 20 which need to be published!
I have to say I adore my subscription to Cooks Country Magazine and when I saw this recipe, I knew I had to try it. I made a few tweaks of course, such as using chicken breasts instead of a cut up fryer and using a mixture of Panko and Bread Crumbs. This is my version of the recipe.
It was quite delicious and very moist! The best part no frying! Whooo Hoooo!
2 cups buttermilk1/4 cup sour cream
1 package Ranch Seasoning1 tbl salt
4 boneless skinless chicken breasts cut in half1 package Panko crumbs
Regular Bread CrumbsPan spray
Brine your chicken in the following mixture:
Sour Cream2 tbl of the Ranch dressing mix
Let sit for an hour up to 12 hours (the longer the better in my opinion)
Mix the Panko and about 1/2 cup bread crumbs, and add the remaining Ranch Dressing Mix
Preheat the oven to 400 degrees
Remove chicken from the brine, let most of the buttermilk mixture drip off, dredge in the Panko mixture patting on as much as you can. Place on a jelly roll style pan which has been sprayed liberally with pan spray.
Spray the chicken with additional pan spray
Bake until chicken is golden brown and the meat registers 160 degrees, this may take 20 to 30 minutes.
Serve alone or with Ranch Dip