Crouton Breaded Chicken
Soaking chicken in buttermilk is an amazing, guilt-free way to make it super-tender and juicy. I’ve converted more folks to unfried chicken by soaking the chicken in buttermilk than I could possibly recall. Just be sure you don’t overcook the chicken. If you do, not only will the chicken not be plump and juicy, the juice that should have been inside will run out and make the breading soggy.
Recipe information
Yield
makes 2 servings
Ingredients
Preparation
Step 1
Place the chicken breasts in a medium resealable plastic bag. Pour the buttermilk over them and seal the bag. Let them soak 6 hours or overnight, turning once or twice.
Step 2
Preheat the oven to 450°F. Lightly mist a small nonstick baking pan or sheet with spray.
Step 3
Add the croutons to a resealable plastic bag. Pound them with the flat side of a meat mallet until crushed into very fine crumbs. Transfer the crumbs to a medium shallow bowl.
Step 4
Remove one breast from the bag and let any excess buttermilk drip off. Dip it into the crumbs, rotating it to cover the breast completely. Place the breaded breast on the prepared baking sheet. Repeat with the second breast and place it on the baking sheet so the breasts don’t touch. If crumbs remain, press them into the tops of the breasts. Lightly spray the tops of the breasts with spray. Bake them 5 minutes, and then carefully, being sure not to remove the coating, flip them. Lightly mist the tops with spray and continue to bake for another 3 to 5 minutes, or until the coating is crisp and the chicken is no longer pink inside. Serve immediately.
nutrition information
Step 5
Each serving has:
Step 6
Calories: 195
Step 7
Protein: 29g
Step 8
Carbohydrates: 11g
Step 9
Fat: 2g
Step 10
Saturated Fat: <1g
Step 11
Cholesterol: 67mg
Step 12
Fiber: 0g
Step 13
Sodium: 265mg
