Recipe By Michaelsmama
Rating
Published Sep 8th
Prep 15m Cook 30m Additional 1h 30m Ready In 2h 15m
Servings 4 servings Calories 393.6

This dish is a great substitute for the Southern fried chicken I grew up on. Baking and using cooking spray lowers the calories significantly. Delicious.

Recipe Ingredients

  • 2 cups buttermilk
  • 1 tablespoon hot pepper sauce
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 2 ½ cups panko bread crumbs
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • cooking spray

Cooking Directions

  1. 1 Stir buttermilk and hot sauce together in a bowl; add chicken and stir to coat. Marinate chicken in refrigerator at least 1 hour.
  2. 2 Lightly grease a baking sheet.
  3. 3 Mix panko bread crumbs, Parmesan cheese, onion powder, garlic powder, cayenne pepper, and paprika in large shallow bowl.
  4. 4 Remove chicken from marinade, shaking pieces to remove excess moisture. Discard the remaining marinade.
  5. 5 Gently press chicken pieces into the panko mixture to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded chicken onto prepared baking sheet.
  6. 6 Refrigerate breaded chicken at least 30 minutes.
  7. 7 Preheat oven to 400 degrees F (200 degrees C).
  8. 8 Lightly coat chicken pieces with cooking spray.
  9. 9 Bake chicken in preheated oven until browning on top, 15 to 20 minutes. Flip pieces and continue baking until the chicken is cooked through and the coating is crisp, 15 to 20 minutes more.

Nutrition Facts

  • Calories 393.6
  • Carbohydrate 56.3 g
  • Cholesterol 76.1 mg
  • Fat 8.4 g
  • Fiber 0.7 g
  • Protein 38.2 g
  • Saturated Fat 3.4 g
  • Sodium 723.7 mg
  • Sugar 7 g

Chef's Notes

If you don't have buttermilk, add 4 teaspoons white vinegar to the 2 cups of milk. Let sit for 15 minutes; Serve with homemade honey mustard sauce. Stir 1/4 cup honey together with 1/2 teaspoon Dijon mustard for each serving; The nutrition data for this recipe includes the full amount of the breading and marinade ingredients. The actual amount of either consumed will vary.

Reviews

  1. Followed the recipe fairly close. I didn't have cayenne so subbed chili powder. I added 2 eggs to the marinade to aide in the making the coating stick better. And I added 1/2 C. of coconut just because. As suggested by another I put parchment paper on a cookie sheet and a cooling rack on - Read more ...
  2. I make these for my granddaughters but I use plain yogurt instead of buttermilk. I also eliminate the hot pepper sauce. These are fantastic and way better than McDonald's Chicken Nuggets....and they come with many hugs and kisses from Grandma instead of a useless toy!.
  3. I have been making my oven "fried" chicken this way for many years. (Though I often do not go to the trouble of refrigerating after coating in the buttermilk or after I coat with bread crumbs and it turns out just fine.) This recipe is great just the way it is (not every recipe has - Read more ...
  4. What an easy and fast dish. Buttermilk is a staple on our house so I had everything on hand. Followed the recipe exactly except cutting it in half for two people. Very tender inside crispy on the out side. Will fix often.
  5. I added a pinch of salt and it still needed way more. I even made a tonkatsu sauce that went well but without it it was pretty plain. Good crunch though!
  6. Loved the flavor (I added additional seasonings to suit my taste). There were just too many steps in the preparation. I think I was hungry and wanted to eat.
  7. To the buttermilk I added about 1/4 c Franks Wing Sauce. To the bread crumbs (1/2 pinko and 1/2 whole wheat) I added 1 T Italian seasoninha with the rest of ingredients. I baked it on a roasting pan so I wouldn't have to turn it. It did. It turn out crunchy...maybe my oven wasn't - Read more ...
  8. I was the original author of this recipe. I tried most of your suggestions and they really raised the flavor of the meat. As far as the coating falling off, it works better if you use a spatula when you turn and not a fork. Also make sure the panko mixture is dry when you - Read more ...
  9. I used this on thighs (bone-in) and it turned out great!! Instead of a greased cookie sheet, I used crinkled up (and then sort of flattened) aluminum foil. It helps things like this to get crispy on the bottom, and lets most of the oil drain away. Just shoot a small spot of pam, right - Read more ...
  10. New Family favorite!!
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