I have been a bad, bad blogger, I know. And I’m about to be even worse, since I am leaving for Charleston tomorrow (yay, McCrady’s!!!) and then heading to DC on Sunday (yay, Dino!!! and Vidalia!!! and Palena!!!). But, before I ride off into the sunset, I wanted to share a great recipe from a recent Cooking Light magazine.
I was skeptical about this chicken from the start, since “oven frying” seems to frequently disappoint, both in flavor and in texture. But this version was outstanding – lots of flavor from the coating (the rosemary and walnuts played nicely together, and the parmesan contributed a nice salty note), and I think the pre-bake soak in the buttermilk and mustard kept the chicken tender and moist. Note: don’t skip the step where you toast the panko. It’s worth the extra couple of minutes!
Preheat oven to 425°.
Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.