One night I wanted to prepare butter chicken but didn’t have any on hand. I was able to think of this because my spice cupboard is always well-stocked.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 1 cup buttermilk
- 1 (1.25 ounce) package taco seasoning mix, divided
- ⅛ teaspoon cayenne pepper
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- ¼ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon salt (Optional)
- ¼ teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray.
- Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl.
- Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl.
- Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan.
- Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 2 g |
| Protein | 39 g |
| Saturated Fat | 5 g |
| Sodium | 1564 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I marinated the chicken in the buttermilk spice mixture then sprinkled with salt, pepper, and onion powder before coating with bread crumb mixture.
This was a nice change to having chicken. Turned out pretty good.
This was delicious! I made it with boneless thighs instead of breasts. I cooked it in a frying pan in the oven instead of a rack, and the bottom was very brown and crispy; delicious!! The first time I added the optional salt, but it was too salty, so second time no salt, and it was great. I had a lot of the buttermilk left over, so next time I will try just a half a cup instead of whole cup. Adding this to my menu rotation!
This is a great recipe! The only thing I did different was pre-season the chicken tenders heavily front and back with onion powder, salt (light), little pepper (lightly), and garlic powder…with exception to salt and pepper. I probably went heavier on parm cheese and bread crumbs…that is just what I like. I do this no matter what the recipe calls for, because it always gives that added flavor boost and keeps it from being bland. Thank you Crystal for sharing this recipe, it is different from most breaded chicken recipes, delicious, and easy to make!!
All the flavor of those wonderful spices and seasoning were lost! Maybe it would help to skip the flour and just apply the spices and seasonings directly to the chicken, dip in buttermilk, and then in the seasoned crumbs/cheese mixture. Has potential, but needs tweaking.
it was a little bland but it made super tasty chicken i would definitely make it again