Hi everyone! I hope you are all doing well. I've been busy around here, so sorry for not posting or sharing lately. I've been "busy" finding new recipes over on Pinterest to "pin" and try, this is one of those recipes. Hubby just raved on about this chicken and and it's good!
Now it does call for buttermilk but you can use just plain milk and I also baked my tenderloins for 15 minutes on each side instead of 20 and it was good but not dried out. It's not a very hard recipe to make and my clean up went really fast too. I put two small potatoes in the oven while I was mixing everything up and they were ready at the same time the chicken was too. Now when you get ready to turn your chicken, don't use tongs to turn it (crust will fall off), us a thin metal spatula to turn with and also to serve with too.
Well this is my recipe for today, I hope you enjoy it as much as we did! Mary
- 6 boneless, skinless chicken breast tenderloin
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt)
- ¾ teaspoon pepper
- 2 teaspoon paprika
- ½ stick butter (or ¼ cup)
- 1 gallon-size Ziploc bag (optional)
- Place thawed chicken breasts in a bowl of buttermilk and let soak 20-30 minutes.
- Meanwhile, preheat oven to 400 degrees Fahrenheit.
- Combine and mix thoroughly flour, salt, Season All, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
- Cut ½ stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven.
- Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots.
- Shake excess milk off of chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
- Place each piece of chicken in the preheated pan
- Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 more minutes, or until cooked through.