Here’s a super quick and easy recipe for baked chicken with a “kick”.  I made this for dinner the other night and served it with a side of Chi-Chi’s Sweet Corn Cake and some broccoli spears.  It was delicious.  The chicken was moist because of the buttermilk bath, crunchy because of the panko breading, and spicy because of the creole seasoning. 

You will need:

3 chicken breasts

½ cup of buttermilk

1 cup of panko breadcrumbs

3 tsp. creole seasoning (you can use more if you like it really spicy)

Place the chicken breasts in a large plastic storage bag.

Add the buttermilk, seal the bag, and refrigerate for at least 30 minutes.  Ensure all the chicken is soaking in the buttermilk.

Preheat oven to 350 F.

Line a baking sheet with foil and spray with cooking spray.  Set aside.

On a flat plate, combine the panko breadcrumbs with the creole seasoning.  Mix well.

One at a time, remove the chicken breasts from the bag with buttermilk, letting the buttermilk drain off.

Place the chicken breast in the breadcrumb mixture and coat both sides.  Use a fork to press the mixture on to the breast. Repeat process for each breast.

Place the breaded chicken breasts on the cookie sheet.

Bake for about 40 minutes, flipping the chicken over half way through cooking.

Serve and Enjoy!