Thursday, January 12, 2012

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 buttermilk
1/4 cup sour cream
1 package Ranch Seasoning
1 tbl salt
4 boneless skinless chicken breasts cut in half
1 package Panko crumbs
Regular Bread Crumbs
Pan spray

Brine your chicken in the following mixture:
Sour Cream
2 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


Aarthi said...

This is such a yummy one...I would love to try it..U have made perfectly Dear..Bookmarking it..


Katherine Roberts Aucoin said...

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!

sophia said...

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!

The Blonde Duck said...

I'm glad everything is ok!

Anonymous said...

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?

Foodiewife said...

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!

teresa said...

oh wow, the flavors sound wonderful!!

Marjie said...

Sounds like a nice tangy brine! I don't fry anything, because I'm so afraid of spattering oil!

Pam said...

It looks healthy and delicious. I just love the crunch panko gives dishes without frying!

Anonymous said...

Looking Good Cheryl. Keep posting. I live for your site

Mini Baker said...

yummm! i love baked chicken and any kind of dipping sauce is always appreciated!
have a great day,
mini baker

kelly said...

wow nice recipe i will try it later .. hahah thanks for posting :x much much :x

Lyndas recipe box said...

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.

Jeff @ said...

This butttermilk baked chicken looks so delicious! Thanks for sharing. said...

Just looks awesome......very nice pics..... yum n delicious!

Anonymous said...

there's a hole in my heart where your regular posts used to be

nazarina said...

The sour cream, buttermilk & ranch dressing combo really sing the praises of these yummy morsels!

Jeff @ Cheeseburger said...

I think your version is better. Thanks for sharing it.

Alluria said...

I love the brine, so unique. I can't wait to try this!

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