Buttermilk Oven Fried Chicken
|5 pinch||montreal chicken and steak seasoning|
|1 c||panko bread crumbs|
|1 pkg||chicken thighs, skinless and boneless|
|1||lemon zest, grated|
|1||spray of pam|
I grew up using the Oven Fry kit and thinking that egg and water was the best wash for oven baked fried chicken. TONIGHT, I learned what I was missing. Buttermilk is the secret ingredient for the moistest chicken ever. I can't wait to make it again.
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.