Recipe by nancyal
from cooking light magazine in response to a request.
Top Review by CabinKat
I'm sorry to be the first to comment on this recipe, but I always give my opinion, good or bad. The chicken was very hard to get a crust on by just dipping it in the buttermilk combo. It needed something more like an egg to help the crumbs hold on. I love panko and feel that this was a good idea for the chicken. I have added panko to shake and bake for pork and wow what a difference. We used a nice cajun spice but it made the chicken too spicy-hot for me. I also would say that 40 minutes in the oven is WAY too long. =^..^=
- 1⁄3 cup low-fat buttermilk
- 1 tablespoon salt-free cajun seasoning (such as spice hunter)
- 1⁄2 teaspoon salt
- 1 cup panko breadcrumbs (japanese breadcrumbs)
- 2 chicken breast halves, skinned (about 1 pound)
- 2 skinless chicken thighs (about 1/2 pound)
- cooking spray
Directions See How It's Made
- preheat oven to 400 degrees.
- combine buttermilk, cajun seasoning, and salt in a shallow dish.
- place the panko in another shallow dish.
- take your chicken pieces and dip them first in the butermilk mixture, then into the panko.
- do one piece at a time.
- line your baking sheet with parchment paper, and place the chicken pieces on it.
- lightly spray each chicken piece with the cooking spray.
- bake for 40 minutes at 400 degrees or until done, turning the chicken pieces after they have baked for 20 minutes.