Buttermilk ‘Fried’ Chicken Recipe from ‘Robin Takes 5’

Buttermilk “Fried” Chicken Recipe

Credit: Robin Takes 5 by Robin Miller / Andrews McMeel Publishing

For even more intense buttermilk flavor (and a super-moist chicken), marinate the chicken in the buttermilk mixture for up to 24 hours. I like to use ranch dip mix, but you can also use ranch dressing mix (in powdered form).

Serves 4
Prep time: 15 minutes
Cooking time: 25 to 30 minutes

Ingredients
4 boneless, skinless chicken breast halves (about 5 ounces each)
1 c buttermilk
2 tbsp dry ranch dip mix
1 c panko (Japanese bread crumbs)
1 c walnut pieces

Directions
1. Preheat the oven to 375 F. Coat a baking sheet with cooking spray.
2. Place the chicken in a large freezer bag or between two pieces of plastic wrap and pound to a 1/2-inch thickness.
3. Whisk together the buttermilk and dip mix in a shallow dish. Add the chicken and turn to coat.
4. Combine the panko and walnuts in a food processor and process until fine. Transfer the panko mixture to a shallow dish.
5. Remove the chicken from the buttermilk mixture and shake off the excess buttermilk. Transfer the chicken to the panko mixture and turn to coat both sides. Transfer the chicken to the prepared baking sheet and bake for 25 to 30 minutes, until the chicken is cooked through and the crust is crisp and golden.
6. Season the chicken with salt and freshly ground black pepper before serving.

Nutrients per serving: 398 calories, 18 grams fat, 2 grams saturated fat, 84 milligrams cholesterol, 12 grams carbohydrate, 38 grams protein, 1 gram fiber, 211 milligrams of sodium

Yummy, right?! Who says you can’t eat fried chicken and be healthy? Not us! Or Robin Miller! —Jenn