Description
This Baked Buttermilk Chicken recipe features tender and juicy chicken breasts and thighs marinated in buttermilk and egg, then coated in a flavorful blend of panko breadcrumbs and spices. The chicken is baked to a crispy golden perfection and finished under the broiler for extra crunch, making it a delicious and healthier alternative to fried chicken.
Ingredients
Chicken and Marinade
- 3 boneless, skinless chicken breasts
- 3 boneless, skin-on chicken thighs
- Salt and pepper, to taste
- ½ cup buttermilk
- 1 egg, beaten
Breadcrumb Coating
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 1 teaspoon cayenne pepper
- 2 cups panko breadcrumbs
- Cooking spray, for greasing and spraying
Instructions
- Preheat Oven: Preheat the oven to 410ºF to ensure it reaches the right temperature for baking the chicken to a crispy finish.
- Marinate Chicken: Place the chicken breasts and thighs in a large bowl. Season them with salt and pepper. Pour the buttermilk and beaten egg over the chicken pieces and toss thoroughly to coat. Let the chicken marinate for 15 minutes to tenderize and infuse flavor.
- Prepare Breadcrumb Mixture: In a small bowl, mix together the dried oregano, garlic powder, sea salt, cayenne pepper, and panko breadcrumbs until well combined. This mixture will add crunchy texture and spice to the chicken coating.
- Grease Baking Sheet: Generously grease a baking sheet with cooking spray to prevent sticking and promote even browning.
- Coat Chicken: Dredge each piece of marinated chicken one at a time in the breadcrumb mixture, ensuring they are evenly coated. Arrange the coated pieces on the greased baking tray. Lightly spray the tops with cooking spray for extra crispiness.
- Bake and Broil Chicken: Bake the chicken in the oven for 12 minutes, then carefully flip each piece and bake for an additional 10 minutes. Finally, switch the oven to broil and broil the chicken for 5 minutes to achieve a golden, crispy crust. Remove the tray from the oven and let the chicken rest for 2 minutes before serving. Ensure the internal temperature reaches 165ºF for safe consumption.
Notes
- Use a meat thermometer to check that the chicken reaches an internal temperature of 165ºF to ensure it is cooked through.
- Marinating the chicken in buttermilk helps tenderize the meat and adds subtle tangy flavor.
- For extra spice, you can increase the cayenne pepper or add smoked paprika to the breadcrumb mix.
- To keep the chicken skin on the thighs crispy, pat them dry before marinating.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
