Crispy Baked Buttermilk Chicken

posted by 3 years ago


4 boneless, skinless chicken breast halves

1 cup buttermilk

2 Tbs. Hidden Valley Original Ranch dip mix

1 cup gluten free panko (Japanese bread crumbs)

1 cup walnut pieces

Salt and freshly ground black pepper for taste


Preheat oven to 375°F. Coat a baking sheet with cooking spray. Place the chicken in a large freezer bag or between 2 pieces of plastic wrap and pound to a 1½-inch thickness. Whisk together the buttermilk and dip mix in a shallow dish. Add the chicken and turn to coat. Combine the panko and walnuts in a food processor and process until fine. Transfer the panko mixture to a shallow dish. Remove the chicken from the buttermilk mixture and shake off the excess. Transfer 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. Season the chicken with salt and freshly ground black pepper before serving. (Serves: 4)

tags:  crispy baked buttermilk chicken, chicken, poultry, easy, for children
1. posted by: witherelltennis   3 years ago

I made this last night. My kids and I give it 5 stars. My grocer does not carry GF Panko so I had to substitute GF corn flake crumbs.I do not know how that altered the taste but we loved it. I served it with rice and mixed vegetables.

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