Buttermilk Oven Fried Chicken
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- 1 c
- 5 pinch
- montreal chicken and steak seasoning
- 1 c
- panko bread crumbs
- 1 pkg
- chicken thighs, skinless and boneless
- lemon zest, grated
- spray of pam
Take the chicken and dip thoroughly in buttermilk. Can be left longer to absorb but literally I dipped for about 10 minutes.
Take the panko and mix with the montreal seasoning to taste (it does get spicy but its delicious). For a little more refreshing flavor add lemon zest to brighten it up. If you want to go "more italian" add grated parmesan.
Mix the dry ingredients until evenly seasoned.
Note, if you have extra panko mixture, add with the buttermilk, mold into a patty and bake with chicken. Its like a little extra muffin. YUM.