Baked Chicken with Onion and Garlic Breading
Kirkland Signature/Olde Thompson
Place chicken breasts in a shallow dish and pour buttermilk over to cover.
Refrigerate for 1-4 hours. Remove from the refrigerator 20 minutes before baking.
Preheat oven to 375°F. Prepare a baking sheet by brushing with a thin layer of oil.
In a shallow dish, combine panko, dehydrated onion, granulated garlic, salt
and pepper.
1 pound boneless, skinless
chicken breasts, pounded
to ¾- to 1-inch thickness
2 cups buttermilk
Olive oil
1½ cups panko bread crumbs
3 tablespoons Kirkland Signature
chopped dehydrated onion
1⁄₈ teaspoon Kirkland Signature
granulated garlic
1 teaspoon Kirkland Signature sea salt
½ teaspoon Kirkland Signature
Malabar ground pepper
2 tablespoons chopped fresh parsley
1 lemon, cut into wedges
Remove chicken from the buttermilk, allowing excess buttermilk to drip off,
and dredge in the panko mixture. Firmly press the bread crumbs into the chicken
on both sides to generously coat. Shake excess coating off and transfer to the
prepared baking sheet.
Drizzle the top of each piece of chicken with oil. Bake for 10-12 minutes, or until
the chicken is firm and just cooked through.
Move the oven rack to the upper third of the oven and increase the oven setting
to 450°F. Cook the chicken for 3-5 minutes, or until it is nicely browned, watching
carefully to avoid burning.
Remove from the oven and sprinkle the chicken with parsley. Serve with lemon
wedges. Makes 3-4 servings.
