Trust me, you still get that fried food flavor and crunch when you coat chicken breasts with my ranch-spiked panko bread crumbs. If you want to save the recipe for the Super Bowl, cut the chicken into thin strips and serve them as chicken fingers instead!
Buttermilk Not Fried Chicken
Serves 4
Prep time: 15 minutes
Cooking time: 25-30 minutes
4 boneless skinless chicken breast halves (about 5 ounces each)
1 cup buttermilk
1 cup buttermilk
2 tablespoons dry ranch dip mix
1 cup panko (Japanese bread crumbs)
1 cup walnut pieces
Preheat the oven to 375ºF. Coat a baking sheet with cooking spray.
Place the chicken in a large freezer bag or between two pieces of plastic wrap and pound to 1/2-inch thickness. Set aside.
Whisk together the buttermilk and dip mix in a shallow dish. Add the chicken and turn to coat.
Combine the panko and walnuts in a food processor and process until fine. Transfer the panko mixture to a shallow dish.
Remove the chicken from the buttermilk mixture and shake off the excess buttermilk. Transfer the chicken to the panko mixture and turn to coat both sides. Transfer the chicken to the prepared pan and bake for 25 to 30 minutes, until the chicken is cooked through and the crust is crisp and golden. Season the chicken with salt and freshly ground black pepper before serving.
Nutrients per serving: Calories: 398, Fat: 18g, Saturated Fat: 2g, Cholesterol: 84mg, Carbohydrate: 12g, Protein: 38g, Fiber: 1g, Sodium: 211mg