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Ingredients
US|METRIC
4 SERVINGS
- 2 cups buttermilk
- 1 Tbsp. Dijon mustard
- 1 Tbsp. hot sauce (such as Tabasco)
- 2 tsp. paprika
- 1 tsp. coarse salt (plus more for seasoning)
- 1 onion (coarsely chopped)
- 5 garlic cloves (smashed)
- 4 skinless boneless chicken breast halves (6-ounce)
- 2 cups panko (Japanese-style breadcrumbs)
- freshly ground black pepper
- 2 Tbsp. canola oil
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium1020mg43% |
| Potassium1060mg30% |
| Protein48g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber1g4% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C20% |
| Calcium20% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jane DelVecchio 4 years ago
Disappointed! I followed recipe exactly. Chicken breasts came out deliciously moist but not crunchy at all. I seared breasts in cast iron skillet after coating with panko and then baked according to directions. Nothing at all like fried chicken. Panko never got crunchy. I’ll save myself the extra time and just cook the breasts after marinading and skipping the panko (Nigella Lawson’s recipe). Deliciously moist chicken without the mess and bother.