Panko Parmesan Crusted Chicken

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Gluten Free Panko Parmesan Crusted Chicken

Use as much Chicken that you would need to serve your family

4 Boneless Skinless Chicken Breast
I cleaned them up
Then marinated then in
1 Cup Buttermilk
I use the Powdered Buttermilk following the package instructions
Place the Buttermilk into a zip-lock bag add the Chicken Breast
Place the bag into a bowl in-case it leaks.
Place in the Refrigerator and toss around a few time
Marinate for 4 hours or longer

To make the Panko Topping:
Place Gluten Free Rice Chex into a Zip-lock bag... use enough to coat all your Chicken.
Either use a rolling pin or the flat side of a meat mallet and crush the Rice Chex.

Add spices of your choice and taste. I used:
Salt
Pepper
Tuscan Spicy Garlic
Onion Powder
Garlic Powder
Cayenne Pepper
Parsley Flakes

Add lots of Parmesan Cheese
I don't measure the Cheese or Spice. I will give it a taste to see how it is

Toss thoroughly so that everything gets incorporated.

Pre-heat Oven to 400*
Brush a Cookie Sheet with Extra Virgin Olive Oil

Remove the Chicken from the Buttermilk. Do not rinse it.. gently shack off the excess
In a small bowl beat 2 eggs
Dip the Chicken into the Eggs
Then into the Crumb Mixture. Pressing to make sure the Chicken is well coated.
Coat 1 piece at a time. Continue to coat all the Chicken.
Place on the Prepared Cookie Sheet

Spray each piece of Chicken with Olive Oil Spray
Bake for 25-30 minutes or until done and Golden Brown
I use a Digital Thermometer, when the Chicken reaches an internal
temperature of 165* it is done.




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Canon PowerShot SX230 HS

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