Oven Baked Buttermilk Chicken

Ingredients

• 1.5 lb Chicken Breast (cut into 1‑inch strips)
• 1 cup Buttermilk (full‑fat for best tenderness)
• 1 cup All-Purpose Flour (sifted)
• 1 cup Panko Breadcrumbs (Japanese style for extra crunch)
• 1 tsp Smoked Paprika
• 0.25 tsp Cayenne Pepper (a little heat)
• 1 tsp Garlic Granules
• 1 tsp Dried Thyme
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 spray Cooking Spray (olive‑oil based, for light coating)

Instructions

1. Marinate Chicken

   Place the chicken strips in a bowl, pour the buttermilk over them, and stir to coat. Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness.

   Time: PT2H

2. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the coating.

   Time: PT10M

   Temperature: 425°F

3. Prepare Coating Mix

   In a large mixing bowl combine the flour, panko, smoked paprika, cayenne pepper, garlic granules, dried thyme, salt, and black pepper. Whisk until evenly distributed.

   Time: PT5M

4. Coat the Chicken

   Remove the chicken strips from the buttermilk, letting excess drip off. Dredge each strip in the coating mixture, pressing gently so the crumbs adhere. Place coated strips in a single layer on a plate.

   Time: PT10M

5. Arrange on Baking Sheet

   Line a baking sheet with parchment paper (or a silicone mat). Lay the coated chicken strips spaced apart, then spray lightly with cooking spray.

   Time: PT2M

6. Bake

   Bake for 12 minutes, then flip the strips and spray the other side. Continue baking for another 12‑13 minutes, or until the coating is golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT25M

   Temperature: 425°F

7. Rest and Serve

   Remove the strips from the oven, let them rest 3 minutes on a wire rack, then serve with your favorite dipping sauce.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g