Categories: Chicken
Ingredients
- 3 boneless, skinless chicken breasts
- 1 cup low fat buttermilk
- 1/4 cup sriracha sauce
- 1 cup panko breadcrumb
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon seasoning salt
- 3 tablespoons canola oil
Directions
-
On a cutting board, slice each chicken breast into strips.
-
In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
-
Preheat oven to 425˚F (220˚C).
-
In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
-
Dip the chicken strips in the panko mixture, ensuring they are fully coated.
-
Line a rimmed baking sheet with parchment paper and brush with canola oil.
-
Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
-
Transfer the chicken to a paper towel-lined plate to remove extra grease.