By Bobby Flay
- 1 1/2 cups buttermilk
- 2 Tbsp Dijon mustard
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 4 boneless, skinless chicken breasts
- 2 1/2 cups panko bread crumbs
- 3 Tbsp canola oil
Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover, refrigerate for 1 hour and up to 4 hours.
Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining bread crumbs and some salt and pepper, and mix well.
Line a baking sheet with foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.
Take chicken out of the buttermilk mixture and dredge in the crumb mixture. Place on rack. Bake at 400 until deep golden brown, about 25 minutes.