Try this Oven Baked "Fried" Chicken recipe, or contribute your own.
Suggest a better descriptionRinse chicken breasts, pat dry, and place into bowl, and add buttermilk. Chicken breasts should be just covered -- add more buttermilk if needed. Cover with cling wrap and refrigerate (here's where the cookbooks say refrigerate over night, but I'm never that organized. I usually refrigerate anywhere from 4 to 8 hours.
Prepare 2 plates: One empty to hold chicken after removing from buttermilk. Spread Panko breading evenly onto the second plate. Remove chicken from bowl, and place on first plate. Season one side of chicken with salt and pepper, and then place seasoned side down on second plate. Season remaining side with salt and pepper. and turn breast, ensuring both sides are well coated with the Panko breading. Place on a baking sheet that has been sprayed with non-stick spray. Lightly spray top of chicken breast with non-stick spray, and bake 30-35 minutes. Chicken is done when browned and cooked through (pierce meat to check if juices run clear).
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 261 | ||
Calories from Fat: 31 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 70.9mg | 22 % | |
Sodium 2082.8mg | 72 % | |
Potassium 446.7mg | 12 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 21.2g | ||
Protein 32.9g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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