1/3 cup reduced-fat buttermilk
1/8 tsp. paprika
12 oz. raw boneless skinless lean chicken breast tenders (about 10 pieces)
1/3 cup Fiber One bran cereal (original)
1/3 cup panko breadcrumbs (like the kind by Progresso)
1 tbsp. dry onion soup mix
Optional: salt, to taste
- Paprika <check> we ALWAYS have Paprika at home
- Chicken breasts - I purchased a 'family pack' of skinless / boneless chicken breasts; 4.6 lbs of them!
- Fiber One cereal
- Panko Breadcrumbs
- Onion Soup Mix... I had a box in my cart then I said to myself, "I'm REAL sure we have some at home." So I put it back... I also said, "I could always just add onion powder if I needed to."
In a large sealable container or plastic bag, combine buttermilk with paprika and mix well. Add chicken and coat completely. Seal and refrigerate for at least 1 hour.
Prepare a large baking sheet by spraying it with nonstick spray. Set aside.
Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour crumbs into a large bowl. Add panko breadcrumbs and onion soup mix. If you like, add a dash or two of salt. Mix thoroughly.
I multiplied the recipe by 3 since I had so much chicken. I put the bread crumb mixture into a 1 gallon size zip lock bag. I used the whole package of onion soup mix. The kind we had had big pieces of dried onion in it so I just put it in the food processor a bit to grind it up a bit. We don't use salt in our cooking, and I figured the soup mix would have PLENTY so - no more salt was added. (I'm grateful we had that ONE package of onion soup mix because we don't have any onion powder either! - Sure do wish that hubby would write things down as he uses them!!)
- The chicken was AMAZINGLY moist!
- Obviously you can change it up by changing the spices by what you do (or don't) have on hand.
- We did not have "crunchy" chicken. I would have "LOVED" to have crunchy chicken, but, my husband doesn't like crunchy. And... I think I would have needed to have cooked it probably another 3-5 minutes on each side. The chicken was perfectly done on the inside.
- The next day after re-heating the chicken was STILL amazingly moist!
I have since made this chicken a second time.
I increased the oven to 380 degrees and I increased the baking time to 13 minutes on each side and I liked how it turned out much better. (This could be due to oven variances.)
AND... I have also found out that if you cut the corn of the cob once it's out of the microwave, on the stalk end, Oh heck... just watch this video here! It works!
I hope you enjoy!