Oven-Fried Chicken

1 1/2 cups low-fat Buttermilk

2 Tbsp.  Dijon Mustard

1/2 tsp. paprika

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. salt

1/4 tsp. cayenne pepper

4 boneless, skinless chicken breasts, about 6 oz. each

2 1/2 cups panko bread crumbs

3 Tbsp. canola oil

Salt and freshly ground black pepper

 

1.  Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt and cayenne in large backing dish.  Add the chicken breasts, turn to coat.  Cover; refrigerate for 1 hour and up to 4 hours. (You can also place mixture in a gallon bag and add chicken, turn occasionally.  Discard when done).

2.  Preheat over to 400 degrees.  Adjust oven rack to upper-middle position.

3.  Pulse 1 1/4 cups of bread crumbs in a blender until fine.  Pour them into a shallow bowl, add remaining ingredients and mix well. ( You can leave bread crumbs the way they are also).

4.  Line a baking sheet with aluminum foil and place a backing rack on top.  Liberally spray the rack with nonstick baking spray. (Or spray your baking sheet with oil in place of foil).

5.  Working one breast at a time, remove chicken from the marinade and dredge in the crumb mixture.  Place on rack.  Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes.