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 buttermilk
1/4 cup sour cream1 package Ranch Seasoning
1 tbl salt4 boneless skinless chicken breasts cut in half
1 package Panko crumbsRegular Bread Crumbs
Pan sprayBrine your chicken in the following mixture:
Buttermilk
Sour Cream
2 tbl of the Ranch dressing mixSalt
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
18 comments:
Now this sounds easy and I'm with you on the no frying part. I love the brine, so unique. I can't wait to try this!
Looking at that golden crust, I'm surprised it's not fried! I hate frying...all the oil and the perfect temperature and the spluttering...such a mess!
I'm glad you're doing well, Cheryl!
I'm glad everything is ok!
I am happy that you are doing okey! We still miss you, my friend!`
happy 2012! Your panko encrusted baked chicken strips look amazing. Isn't buttermilk wonderful & tasty?
I'm glad that you haven't disappeared. Blogging is work, and as long as I'm still having fun, then I shall also continue. I love Cook's Country. I bookmarked this recipe, but haven't gotten to it yet. I'm glad to know that it's a good one. The buttermilk has to be the key!
oh wow, the flavors sound wonderful!!
Sounds like a nice tangy brine! I don't fry anything, because I'm so afraid of spattering oil!
It looks healthy and delicious. I just love the crunch panko gives dishes without frying!
Looking Good Cheryl. Keep posting. I live for your site
yummm! i love baked chicken and any kind of dipping sauce is always appreciated!
have a great day,
mini baker
wow nice recipe i will try it later .. hahah thanks for posting :x much much :x
Somehow I missed this post Cheryl. I have this recipe too, but I haven't tried it yet. I'm glad to know it's a keeper, so I'll get busy and try it now.
I've been missing you.
This butttermilk baked chicken looks so delicious! Thanks for sharing.
Just looks awesome......very nice pics..... yum n delicious!
there's a hole in my heart where your regular posts used to be
The sour cream, buttermilk & ranch dressing combo really sing the praises of these yummy morsels!
I think your version is better. Thanks for sharing it.
I love the brine, so unique. I can't wait to try this!
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