Name: Buttermilk fried chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, halved horizontally into thin cutlets; 3 tbsp lowfat buttermilk; 2/3 cup panko bread crumbs; 1 1/2 tbsp all-purpose flour; 3/4 tsp smoked paprika; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp extra virgin olive oil

Nutrition

Per serving

467 calories

Protein: 46g; 39% of calories
Carbs: 37g; 32% of calories
Fat: 15g; 29% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

In a large bowl, whisk together the buttermilk, half the salt, half the garlic powder, and half the black pepper. Add the chicken cutlets and toss to coat. Let the chicken marinate for 20 minutes while the oven preheats to 425°F.
In a wide shallow dish, combine the panko, flour, smoked paprika, and the remaining salt, garlic powder, and black pepper. Drizzle the olive oil over the mixture and rub it in with your fingers until the crumbs are evenly moistened. Coat a wire rack with cooking spray and set it inside a half-sheet pan. Place the pan and rack in the oven for 5 minutes to get hot.
One at a time, remove chicken from the buttermilk, letting excess drip off, and press firmly into the panko mixture until well coated on both sides. Carefully place on the hot rack and bake for 12 to 15 minutes, flipping once halfway, until the coating is deep golden and crisp. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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