Buttermilk Baked Chicken

Buttermilk Baked Chicken


4 whole bone-in, skinless chicken breasts (about 10 oz, each)

1 1/2 cups buttermilk

22 saltines

1/2 teaspoon chopped fresh parsley

1 tablespoon Cajun seasoning

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt


Place chicken in a shallow baking pan and pour buttermilk on top; turn once or twice to coat. Cover pan with plastic wrap and refrigerate 2 hours, turning chicken once or twice. Heat oven to 400°. Pulse saltines into coarse crumbs in a food processor. Combine crumbs with remaining ingredients in a bowl. Remove chicken from buttermilk and let excess drip off. Coat chicken in seasoned crumbs; place on a rack set in a wide, shallow baking pan. Bake until crispy and internal temperature reaches 165°, 50 to 60 minutes.

Macros (1 Serving; makes 4 servings in total):

Protein- 27.7g

Carbs- 17g

Fat- 3.3g