Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup buttermilk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 cup breadcrumbs
– ½ cup grated Parmesan cheese
– ¼ cup fresh parsley, chopped
– Olive oil for drizzling
Equipment Needed
– Large mixing bowl
– Baking dish
– Microwave-safe container for marinating
– Whisk
– Measuring cups and spoons
– Oven
Step-by-Step Instructions
To start, I recommend marinating the chicken. In a large mixing bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Place the chicken breasts in the marinade and ensure they’re fully covered. I usually let mine marinate for at least an hour, but if I can, I’ll let them soak overnight. The longer, the better! The acidity in the buttermilk breaks down the chicken’s proteins, enhancing its tenderness even more. (See the next page below to continue steps…)