Buttermilk Baked Parmesan-Crusted Chicken
Flavors Used:
The Best Parmesan Crusted Chicken
Let me tell you about this parmesan-crusted chicken recipe I whooped up. It was tender, crunchy, and packed with more flavor than any parmesan-crusted chicken I’ve had! I let the chicken breasts soak in buttermilk for a few hours, and then used a panko, flour, parmesan, and Dan-O’s combo for the breading. I’m already wishing I hadn’t eaten it all.
A Replacement for Buttermilk
I never buy store-bought buttermilk. Really, I use whatever I have. So this time, I used coconut milk (leftover from the Dan-O’s butternut squash curry recipe), lemon juice, red wine vinegar, and Dan-O’s. I let the breasts soak for about 4 hours, and the resulting chicken was so tender I could have cut it with a fork.
It’s All About The Crust
The combo of shredded parmesan, panko bread crumbs, and spicy Dan-O’s Seasoning made the best coating I’ve had on a chicken. I am tempted to fry one of my next batches, but these came out perfectly when baked in the oven. I also made some baked potato skins, which really take about the same amount of time!
It helps to spray or lightly coat your chicken with oil before baking to help it crisp up some. And I used bacon fat on mine and it was delicious. You can omit this if you want to be healthier but I don’t. Serve with a potato (baked or other) a salad, and a good beer and you have a Dantastic dinner. Enjoy!
Ingredients
- 2 eggs
- 2 lbs of chicken breasts
- 1 cup of panko bread crumbs
- ¼ cup Dan-O’s Seasoning
- 1 cup of flour
- 1 cup of shredded parmesan cheese
- 1 cup Coconut or regular milk
- 1 large lemon
Preparation Instructions
- Cut thawed chicken breasts into ½ inch fillets and trim to desired shape.
- Place thawed chicken in a ziplock bag, add one cup of milk, juice of a whole lemon, 1 tbs red wine vinegar, and a dash of Dan-O’s seasoning. Let chill in the refrigerator for 3-4 hours.
- Mix equal parts Dan-O’s Seasoning and flour on 1 plate, then mix equal parts Dan-O’s, panko breadcrumbs, and shredded parm cheese on another.
- Beat 2 eggs in a bowl and set to the side.
- Preheat oven to 375 degrees.
- Remove chicken pieces one by one from buttermilk. Dredge by coating each side in flour, dip in egg, and then coat breasts in the panko, parm Dan-O’s mix.
- Oil up a casserole dish with bacon fat (if you’re same) or olive oil. Add Chicken breasts to the pan giving a few inches of room between.
- Add a light coating of oil to top of chicken breasts, and make for 25-35 minutes until reach an internal temperature of 160 degrees.
- Remove from the oven, let cool down, and enjoy!
Comments