Ingredients
1 1/2 Cups low fat butter milk
2 tbsp Dijon mustard
1/2 tsp sweet paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp Cayenne pepper
4 Boneless Skinless Chick Breasts
2 1/2 cups panko bread crumbs
3 tbsp canola oil
Directions
1) Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt and Cayenne in a large baking dish. Add chicken turn to coat. Cover and refrigerate for 1 hour up to 4 hours.
2) Preheat over to 400 Degrees
3) Line a cookie sheet with foil and place a baking rack on top
4) Remove chicken from marinade, dredge in bread crumbs place on rack.
5) bake for 25 minutes.
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