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Ingredients. 1/3 cup 1% buttermilk. 1/4 cup finely chopped fresh chives. 1 teaspoon Dijon mustard. 1/4 teaspoon hot sauce. 4 bone-in chicken breasts about 12 ounces each. 1/2 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 1/2 cup dried bread crumbs. Directions. 1.
Brush both sides of each chicken breast with mustard mixture, and dredge in bread crumb mixture, pressing gently to adhere. Place chicken on prepared rack. Bake for 20 minutes or until chicken is golden brown and cooked through. Serve with marinara sauce, and garnish with parsley, if desired.
Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown.
The chicken breast may well be the most versatile protein we use in the kitchen. You can roast it, fry it, sauté it, grill it and air fry it. You can bread it, marinate it, wrap it, stuff it, and put it on pizza or in casseroles. The only limit to what we can do with it is our own imagination!
Article by Laura Denby. If you love your chicken crispy, crunchy and golden, you’re going to want to learn how to make breaded chicken. The simple technique is one of the best ways to make...
Chicken-fried uses eggs in the breading process for the meat, and then a milk gravy is made with the pan drippings. Country-fried uses just seasoned flour in the breading and is typically served with a brown gravy.
Sprinkle 1½ teaspoons salt and ¾ teaspoon pepper all over chicken breasts and tenderloins. If preheating is recommended by your air fryer manual, preheat fryer to 400˚F. In a shallow dish, stir together bread crumbs, Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper.
