Loading...Ingredients
Scale
- 4 boneless, skinless chicken breast halves (about 5 ounces each)
- 1 cup buttermilk
- 2 tablespoons dry ranch dip mix
- 1 cup panko (Japanese bread crumbs)
- 1 cup walnut pieces
- Salt and freshly ground black pepper for taste
Instructions
- Preheat oven to 375°F.
- Coat a baking sheet with cooking spray.
- Place the chicken in a large freezer bag or between 2 pieces of plastic wrap and pound to a 1½-inch thickness.
- Whisk together the buttermilk and dip mix in a shallow dish.
- Add the chicken and turn to coat.
- Combine the panko and walnuts in a food processor and process until fine.
- Transfer the panko mixture to a shallow dish.
- Remove the chicken from the buttermilk mixture and shake off the excess buttermilk.
- Transfer the chicken to the panko mixture and turn to coat both sides.
- Transfer the chicken to the prepared baking sheet and bake for 25 to 30 minutes, until the chicken is cooked through and the crust is crisp and golden.
- Season the chicken with salt and freshly ground black pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American