Best 3 Buttermilk Panko Crusted Oven Fried Chicken Recipes

Are you looking for a healthier alternative to traditional fried chicken? Look no further than buttermilk panko crusted oven-fried chicken! This delicious dish features juicy chicken breasts or thighs coated in a savory blend of buttermilk, herbs, and spices, then encrusted with crispy panko breadcrumbs and baked in the oven until golden brown. The result is a flavorful, crunchy chicken without all the added fat and calories. Plus, with a few simple ingredients and easy-to-follow steps, this recipe is a breeze to make at home. So, gather your ingredients and prepare to indulge in a healthier version of your fried chicken cravings.

Here are our top 3 tried and tested recipes!

BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN

Buttermilk Panko-Crusted Oven Fried Chicken image

This is the best oven fried chicken I've ever made, hands down. The buttermilk marinade makes for deliciously juicy chicken and the panko comes out crispy every time. Prep time doesn't include marinating time.

Provided by SilverOpera

Categories Chicken Thigh & Leg

Time 40m

Yield 6 pieces, 3 serving(s)

Number Of Ingredients 9

Ingredients

6 skinless chicken thighs
1 cup buttermilk
1 teaspoon dried thyme (less if ground)
1/4 teaspoon cayenne pepper
1 tablespoon garlic powder
1 1/2 cups panko breadcrumbs
2 eggs, beaten
1 tablespoon all-purpose seasoning (with salt)
pepper

Steps:

Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
Preheat the oven to 400 degrees.
Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
Place breaded chicken on a foil-lined baking sheet.
Spray chicken with a little non-stick spray.
Bake for 25-30 minutes, until coating is crispy and juices run clear.

BAKED PANKO-CRUSTED CHICKEN TENDERS

Baked Panko-Crusted Chicken Tenders image

Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing.

Provided by France C

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup plain fat-free Greek yogurt
¼ cup jarred roasted red peppers - drained, patted dry and chopped
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound chicken tenders
1 cup Italian-seasoned panko (Japanese bread crumbs)
1 large egg, lightly beaten

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.1 g, Cholesterol 115.7 mg, Fat 5.8 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 1.6 g, Sodium 487.7 mg, Sugar 2.3 g

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

Ingredients

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
Turn chicken pieces and cook for another 10-15 minutes.
Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

Tips:

Use buttermilk for a tender and juicy chicken. Buttermilk helps to break down the proteins in the chicken, making it more tender. It also adds flavor and moisture.
Season the chicken well. Be generous with the salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, paprika, or chili powder.
Use a good quality panko breadcrumb. Panko breadcrumbs are lighter and crispier than regular breadcrumbs. They will give your chicken a golden brown crust.
Coat the chicken in the panko breadcrumb mixture twice. This will help to ensure that the breading stays on the chicken and doesn't fall off during cooking.
Bake the chicken at a high temperature. This will help to create a crispy crust. However, be careful not to overcook the chicken, or it will become dry.
Serve the chicken with your favorite dipping sauce. Some popular dipping sauces include honey mustard, ranch dressing, and barbecue sauce.

Conclusion:

Buttermilk panko-crusted oven-fried chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy on the inside, and crispy and golden brown on the outside. It is also a healthier alternative to traditional fried chicken, as it is baked instead of fried. Serve it with your favorite dipping sauce and enjoy!

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