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

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