Prep Time: 30 mins | Cook Time: 20 mins | Marinating Time: 1 hr | Total Time: 1 hr 50 mins | Yield: 6 Servings
If you want the best lunch or dinner to serve today, then you have got to give this recipe a try! This will be the best decision you will ever make today; I’m telling you! Feel free to tweak this recipe to your liking. Enjoy!
Ingredients:
For the marinade:
½ tsp salt
½ tsp ground paprika
¼ tsp garlic powder
¼ tsp onion powder
freshly ground black pepper to taste
1 c buttermilk
½ lemon juice only
2 pounds chicken breast cut into strips (or use tenders)
For the dry coating:
1 ¼ c white flour
4 tbsp plain bread crumbs panko or regular both work
½ tsp baking powder
½ tbsp salt or less to taste
2-3 tsp garlic powder
1 tsp ground paprika
1 tsp onion powder
½ tsp ground black pepper
For the wet coating:
2 large Eggs
⅔ c buttermilk
For the pan:
⅓ c butter
Directions:
Prepare the oven and preheat to 205 degrees C or 410 degrees F.
Put a baking pan inside the preheating oven.
For the Chicken:
In a large mixing bowl, add all the ingredients for the dry coating. Whisk until well combined.
In another mixing bowl, add ⅔ cup of buttermilk and eggs. Whisk until well mixed.
Remove the chicken pieces from the marinade. Make sure to shake off any excess.
Coat each chicken with the flour mixture, then into the egg mixture. Shake off any excess.
Put the chicken pieces back to the flour mixture and coat completely.
Remove the baking pan from the oven, then add butter and allow it to melt.
Arrange the chicken pieces into the baking pan.
Place the pan inside the preheated oven and bake the chicken for about 12 minutes.
Turn the chicken over and bake the other sides for 10 more minutes or until they turn golden brown.
Remove from the oven and allow the chicken to rest for about 2 minutes at room temperature.
Serve and enjoy!
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