Buttermilk Oven Baked Chicken

 So, the leftover buttermilk from the homemade butter recipe?  Here is how I used it.  You can be totally flexible in the seasoning you use.  In the mood for mexican? Try taco seasoning.  Or a lemon pepper type thing.  Or Italian seasoning.   Emeril's cajun seasoning.  You get the idea.

NEW NOTE!  Looking for an awesome flavor combination?  Use the alternate seasoning with Emeril's cajun seasoning and serve with the pumpkin pancake recipe with syrup.  OMG so good.

Buttermilk Oven Baked Chicken

1 1/2 lbs. or so chicken breasts, cut in tenders seasoned with salt and pepper

1 c. or so buttermilk

3-4 c. cornflakes, crushed but not super fine

1/2 c. panko crumbs

1/2 t. garlic powder

1/2 t. poultry seasoning

1/2 t. paprika

1 t. salt

1/4 t. pepper

Alternate seasoning:  3-4 c. corn flakes, ground coarsely, 1/3 c. bread crumbs, 1 T. Emeril's Cajun Seasoning.

Put the seasoned chicken in a container or bag and pour the buttermilk over it.  Let is sit in the fridge at least 6 hours, preferably overnight.

Combine the cornflakes, panko crumbs, garlic powder, poultry seasoning, paprika, salt, and pepper in a baggie.  Add the chicken breasts and coat them with the breading.

Put a rack sprayed with cooking oil on a sheet pan.  Place the coated chicken on the rack and bake at 350 degrees for 30 or so minutes, until cooked through.

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t = teaspoon

c = cup

lb = pound