Prep 10 mins
Cook 20 mins
I came up with this recipe not too long ago, and I just love it. Every time I've made it, I've used a different seasoning mix -- which is why I've called it "Your Way". I recommend serving it with roasted potatoes (get them in the oven before you even start breading the chicken) -- toss raw potato chunks with olive oil, kosher salt and the same spice blend you use with the chicken (roast for about 45 minutes). Yum!
- 118.29 ml buttermilk
- 14.79 ml all purpose Greek seasoning (see instructions, any spice blend can be used)
- 680.38 g boneless skinless chicken breasts
- 118.29 ml dry breadcrumbs (unseasoned)
- 4.92 ml kosher salt
- 59.14 ml parmesan cheese (freshly grated is best)
- This recipe is called Your Way because you can use any spice blend you want for seasoning; McCormicks Greek Seasoning is excellent, as is Emeril's Essence; make your own up if you want.
- In a flat dish like a pie plate, combine buttermilk and spice blend.
- Or, if making this up early in the day, combine in a large ziploc bag instead, so chicken can marinate for a few hours in the fridge.
- Combine breadcrumbs, salt and parmesan in another flat dish; set aside if you want chicken to marinate in fridge for a few hours.
- Cut chicken breasts into large chunks.
- If you are making this up early in the day, place chicken pieces into the ziploc bag along with the buttermilk mixture and close bag tightly; make sure all pieces of chicken are coated with buttermilk mixture; let sit in fridge until ready to coat.
- If you don't have time for this, just dip chicken chunks into buttermilk mixture, making sure pieces are thoroughly coated.
- Preheat oven to 400F; have ready a baking sheet sprayed with nonstick cooking spray or lined with parchment paper.
- After chicken is coated with buttermilk mixture, dredge in breadcrumb mixture thoroughly, then place on prepared baking sheet.
- Bake for approximately 20 to 25 minutes, or until chicken is just cooked through.
Super easy recipe and the chicken was very moist. Instead of cutting up chicken breasts, I used chicken tenders and left them whole. They were done in 20 minutes. Also used Italian seasoning and let the tenders sit in the buttermilk seasoning for several hours.
Enjoyed this recipe!Easy to prepare too. Thanks so much for sharing!
I decided to write a review, even though I altered the recipe and changed a step, because I thought this recipe deserved a bit of attention. I took the concept of this recipe and created my own, which turned out deliciously. So, I am commenting on the general method, the steps and the resulting juicy chicken, which was wonderful! Due to my children's food allergies, I was looking for a chicken dish that could easily be modified to be egg and dairy free and fun for the kids. I pounded 3 chicken breasts so they would cook evenly and remain juicy (small chunks don't work as well for me). I let my chicken soak in a buttermilk substitute mixture (1 cup soy milk with 1 tsp of vinegar added) with my own mix of greek seasoning spices stirred in -- soaking for a couple of hours. I removed and dipped my chicken in the salted breadcrumb mixture. I left out the cheese to remain dairy free. I then chose to pan fry my chicken in olive oil until brown and crispy and cooked through. I served them with fresh hot dairy and egg free rolls and a tasty vegetable and the kids couldn't get enough! It was tender enough for the toddler to eat too! I think the buttermilk soak really made a difference. I think it'll be a good dish to have fun with the spices. Thanks for the inspiration!