Description
A healthier alternative to fried chicken, these crispy oven baked chicken fillets are juicy, tender, and coated in a flavorful, crunchy crust.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups breadcrumbs (panko preferred)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Cooking spray
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
- In a bowl, mix buttermilk with garlic powder, onion powder, paprika, salt, and pepper.
- Place the chicken breasts in the buttermilk mixture and let marinate for at least 30 minutes (or overnight for best flavor).
- In another bowl, combine breadcrumbs, Parmesan cheese, and olive oil. Mix well.
- Remove chicken from the marinade, allowing excess to drip off, then coat each piece in the breadcrumb mixture, pressing to adhere.
- Place the coated chicken fillets on the prepared baking sheet.
- Bake for 25–30 minutes or until golden brown and internal temperature reaches 165°F (75°C).
- Let rest for 5 minutes before serving.
Notes
- Panko breadcrumbs give the crispiest texture.
- Use a meat thermometer to ensure doneness.
- Great served with a dipping sauce or over a salad.