CRISPY OVEN BAKED CHICKEN

CRISPY OVEN BAKED CHICKEN

Maynard Pittendreigh

• 1 cup of buttermilk
• 3-4 chicken breasts about 1lb, cut in strips (I get about 3 out of one breast)
• 4-5 tbsp melted butter
• 1 1/2 cup flour
• 2 cup Panko breadcrumbs
• 1 tsp salt
• 2 tbsp seasoning salt I use Morton’s
• 1 tsp pepper
• 4 tsp paprika

Instructions

1.                  Preheat oven to 425 degrees F.

2.                  Place a large piece of parchment paper on the rimmed baking sheet (10x15x1") and brush melted butter over top (there will be a little extra butter, but you need it to crisp up the coating!)

3.                  Combine all ingredients EXCEPT the chicken and butter in in two ziploc bags or large Tupperware containers.  Notice – you need to split them in two roughly equal parts.

4.                  Add the chicken in ONE of the two flour mixes and shake to coat. 

5.                  Dunk the coated chicken into buttermilk, and then quickly into the SECOND flour mixture. 

6.                  Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a pair of tongs, and bake another 10 minutes.

7.                  Be sure to check to make sure your chicken is cooked (165 degrees F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 2-5 minutes if needed.

8.                   Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately.