Bobby Flay's Oven-Fried Chicken

By ngaldi

Ingredients

• 1 1/2 cups low-fat buttermilk
• 2 tablespoons Dijon mustard
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breasts (6 ounces each)
• 2 1/2 cups panko bread crumbs
• 3 tablespoons canola oil
• salt & freshly ground pepper to taste

Preparation

Step 1

Whisk together the buttermilk, mustard, garlic and onion powders, salt and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours. Preheat oven to 400 degrees. Adjust oven rack to upper-middle position. Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, mix well. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray. Working one breast at a time, remove chicken from marinade and dredge in the crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, about 25 minutes.