Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Buttermilk Crumb-Coated Chicken

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1/2 c buttermilk
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 4 skinless, boneless chicken breasts
  • 1 c bread crumbs
  • 3 tbsp chopped fresh parsley, divided
  • 2 tbsp grated Parmesan cheese
  • 1 tsp dried basil
  • 1/2 tsp dried tarragon
  • 2 tbsp melted butter or margarine

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 375. Combine buttermilk, mustard and salt in a medium bowl. Add chicken; turn to coat

Combine bread crumbs, 2 tbsp parsley, Parmesan, basil and tarragon in a shallow baking dish. Add melted butter; toss with a fork until mixed

Remove chicken from buttermilk mixture; discard mixture. Roll chicken in crumb mixture to coat well. Place on a greased baking sheet

Bake chicken until juices run clear when meat is pierced with a knife, about 35 min. Place on a serving platter. Sprinkle with remaining chopped parsley

You'll also love

Review this recipe

Lemon Pepper Buttermilk Chicken Almond Pistachio Chicken with Mustard Sauce