BUTTERMILK "FRIED" CHICKEN
Note: The author prefers the powdered dip mix, but there is also a powdered dressing mix that could be used. For more buttermilk flavor (and a super-moist chicken), marinate the chicken in the buttermilk mixture for up to 24 hours. Panko are Japanese-style bread crumbs that are lighter and bigger than the traditional crumb, which could be substituted. From "Robin Takes 5," by Robin Miller.
• Cooking spray
• 4 boneless, skinless chicken breast halves (about 5 oz. each)
• 1 c. buttermilk
• 2 tbsp. dry ranch dip mix (see Note)
• 1 c. panko bread crumbs (see Note)
• 1 c. walnut pieces
• Salt and freshly ground black pepper
Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
Place chicken in large freezer bag or between 2 pieces of plastic wrap and pound to a 1/2-inch thickness.
Whisk together buttermilk and powdered dip mix in a shallow dish. Add the chicken and turn to coat.
Combine panko and walnuts in a food processor and process until fine. Transfer panko mixture to a shallow dish.
Remove chicken from buttermilk and shake off excess buttermilk. Transfer chicken to the panko mixture and turn to coat both sides. Transfer chicken to prepared baking sheet and bake for 25 to 30 minutes, until chicken is cooked through and crust is crisp and golden.
Season chicken with salt and freshly ground black pepper before serving.