Combine panko, pepper, and salt in a shallow dish. Pour buttermilk into another shallow dish.
Dip chicken in buttermilk; dredge in panko mixture, pressing firmly to coat. Shake off excess panko mixture. Place chicken on a wire rack; let stand 10 minutes. While chicken stands, place a jelly-roll pan in oven to heat.
Coat chicken well with cooking spray. Remove hot pan from oven; coat with cooking spray. Arrange chicken in a single layer on pan. Bake at 450° for 23 minutes or until chicken is lightly browned. Serve with Cajun-Creole Dipping Sauce.
We enjoyed this but I did make some changes that were crucial to my family enjoying this recipe. I added a tbsp. of dijon mustard to the buttermilk and I added the cajun seasoning to the panko. I did not make the creole sauce, instead I served it with bbq sauce or a yogurt based ranch dressing.
I followed the directions to the "T" and also made the dipping sauce. I made this for my boyfriend and he loved It. I however, liked the sauce fine, but It wasn't outstanding. Next time, I think I might stuff with a little mix of jalapeno/cheese, spice up the Panko a little more, and use a ranch dressing. Great as an appetizer!
Very good. I have made several "oven fried" chicken recipes and this is another I will certainly use. Didn't make the sauce, but served with mashed potatoes, peas and ranch, bbq and honey mustard dipping sauces.
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