Ingredients

Adjust Servings:

	2 cups Buttermilk See how to make your own with milk and 1 lemon here
	4 Chicken Breasts Or 8 chicken tenders
	1 1/2 cups All-Purpose Flour
	2 tsp Garlic Powder
	2 tsp (smoked or sweet) Paprika
	1 1/2 tsp Salt
	1 tsp White Pepper
	1 1/2 tsp Fresh Thyme Or 1 tsp dry
	1/2 - 1 tsp (optional for more heat) Cayenne Pepper
	1 1/2 cups Panko Bread Crumbs (Plain)
	1/2 cup Honey
	3 Tbsp Dijon Mustard

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Baked Crispy Buttermilk Chicken Breasts with Easy Honey Dijon Sauce

Name: Baked Crispy Buttermilk Chicken Breasts with Easy Honey Dijon Sauce
Yield: 4
Cuisine: American
Ingredients: Buttermilk: 2 cups; Chicken Breasts: 4; All-Purpose Flour: 1 1/2 cups; Garlic Powder: 2 tsp; Paprika: 2 tsp (smoked or sweet); Salt: 1 1/2 tsp; White Pepper: 1 tsp; Fresh Thyme: 1 1/2 tsp; Cayenne Pepper: 1/2 - 1 tsp (optional for more heat); Panko Bread Crumbs (Plain): 1 1/2 cups; Honey: 1/2 cup; Dijon Mustard: 3 Tbsp

Crispy on the outside, juicy and tender on the inside - the way chicken should be - without the extra frying fat!

Cuisine:

American

Ingredients

2 cups Buttermilk
See how to make your own with milk and 1 lemon here
4 Chicken Breasts
Or 8 chicken tenders
1 1/2 cups All-Purpose Flour
2 tsp Garlic Powder
2 tsp (smoked or sweet) Paprika
1 1/2 tsp Salt
1 tsp White Pepper
1 1/2 tsp Fresh Thyme
Or 1 tsp dry
1/2 - 1 tsp (optional for more heat) Cayenne Pepper
1 1/2 cups Panko Bread Crumbs (Plain)
1/2 cup Honey
3 Tbsp Dijon Mustard

Directions

Steps

1 Done	Marinate the Chicken in Buttermilk If you are making your own buttermilk, pour the milk into a large bowl. Add the juice of 1 lemon and let curdle for 15 minutes. Add the chicken breasts and let them bathe for as long as possible - overnight in the refrigerator is a perfect option.
2 Done	Preheat the oven to 400°F / 204°C.
3 Done	Prepare your Chicken Coating Statiion In a large flat bowl or pan, mix the flour and all the spices and herbs (so everything but the Panko). Put the Panko breadcrumbs into a separate shallow bowl. Line a baking sheet with parchment paper.
4 Done	Coat the Chicken Dip each piece of chicken into the flour mixture, then back into the buttermilk - double dip! Then roll in the Panko breadcrumbs to coat. Place the chicken on the baking sheet. Spray each piece of chicken with a bit of olive oil (or cooking spray) for extra crunchiness.
5 Done	Bake for approx. 40 - 45 minutes for thicker breasts (internal temperature should read 165°F / 73.8°C. For chicken tenders, approx. 22-25 minutes.
6 Done	Make the Honey Dijon Sauce Combine the honey and Dijon Mustard and serve on top or as a dipping sauce. This sauce and dish also goes well with steamed carrots and rice.