NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Buttermilk (60g)

1/4 cup Panko Breadcrumbs (15g)

2 tbsp Fresh Parsley, chopped

1 tbsp Fresh Thyme

Olive Oil Cooking Spray

Spice Blend (garlic powder, onion powder, paprika, salt, pepper)

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper or lightly spray with olive oil.

• 2

  Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for even cooking.

• 3

  In a shallow bowl, pour the buttermilk and add a pinch of the spice blend (garlic powder, onion powder, paprika, salt, and pepper). Whisk to combine.

• 4

  Submerge the chicken in the buttermilk mixture, ensuring it is fully coated. Let it marinate in the refrigerator for at least 30 minutes to 2 hours.

• 5

  In another bowl, combine the panko breadcrumbs with the chopped fresh parsley and thyme. Optionally, add a little extra spice blend to infuse additional flavor.

• 6

  Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken lightly in the panko-herb mixture, ensuring an even coating.

• 7

  Place the breaded chicken on the prepared baking tray and lightly spray the top with olive oil cooking spray to promote crispiness.

• 8

  Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crisp. Turn halfway through for even browning if desired.

• 9

  Once done, remove from the oven and let rest for a couple of minutes before serving. Enjoy your crispy, herb-infused baked chicken!