Crispy oven-fried chicken with sandwich option

By Jackie

Whether you decide to put this chicken in a sandwich with turkey bacon and low fat cheese, or to eat it with a side of potatoes, you will love every bite of this crispy, moist, and tender chicken.
"This is the best chicken sandwich I've ever had." - Alex Mahrou


Ingredients:

Chicken Breasts (trimmed)
1 Quart Buttermilk (buttermilk is low fat)
Panko Bread Crumbs (only have 50mg of Sodium per serving, and 2.5g of fat)
2 tbsp. Flour
¼ cup of ground walnuts (optional)
2 tbsp. of butter (can use half butter, and half olive oil if needed)
a touch of garlic powder
a touch of salt for seasoning
black pepper
parsley
sprinkling of reduced fat parmesan cheese (optional)
spray bottle with water, or Pam Olive oil blend spray


1. Begin by trimming chicken, and soaking in buttermilk for at least 25 mins.

2. Begin preparing breadcrumbs . Add Panko breadcrumbs, flour, parsley, black pepper, salt, garlic powder, and ground walnuts into a bowl. Mix with your hands.

3. Melt butter and add to breadcrumb mix, while tossing with hands.

4. Prepare a cookie sheet lightly greased with olive oil, or sprayed with olive oil Pam.

5. Take Chicken out of buttermilk bath piece by piece, and begin breading. Breading will fall off easily, so be sure to pack in tightly on the chicken. For added flavor, sprinkle chicken with parmesan cheese (reduced fat). Place chicken on the cookie sheet when breaded. Lightly spray the top of the chicken with water spray, or olive oil Pam to make it crispy.

6. Preheat oven to 400 degrees. Cook chicken for about 20 minutes. Halfway through cooking, peak in at chicken, and if it doesn't look brown than give it another spray with Pam or water.

Enjoy this chicken with a side of potatoes, or turn it into a sandwich with toasted whole wheat bun, turkey bacon, and melted reduced fat cheese. The Panko breadcrumbs can be substituted for cornflakes, or homemade breadcrumbs.