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To make Melt In Your Mouth Chicken, you need: - 4 boneless, skinless chicken breasts - 1 cup buttermilk - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper These ingredients create a great base for juicy and flavorful chicken. For the marinade, you will use: - 1 cup buttermilk - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper This mix makes the chicken tender and full of taste. The buttermilk helps to break down the meat fibers, resulting in a soft bite. The coating for the chicken includes: - 1 cup all-purpose flour - ½ cup panko breadcrumbs - 1 teaspoon dried thyme - ½ teaspoon cayenne pepper (optional) - ¼ cup unsalted butter, melted The flour and breadcrumbs give the chicken a crunchy crust. Thyme adds a hint of earthiness, while cayenne brings a touch of heat if you like it spicy. The melted butter helps everything stick and adds flavor. {{ingredient_image_2}} To start, you need to marinate the chicken. In a large bowl, mix the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk it all together until it blends well. Then, add the chicken breasts, making sure each piece gets coated. Cover the bowl with plastic wrap and place it in the fridge. Let it sit for at least 2 hours, or even overnight. This makes the chicken extra tender and packed with flavor. Next, let's prepare the coating. Grab a shallow dish or large plate. Combine the all-purpose flour, panko breadcrumbs, dried thyme, and cayenne pepper (if you want some heat). Mix it well. This blend will give the chicken that nice, crunchy texture you’ll love. Ensure every ingredient is evenly spread throughout the mixture. Now it’s time to bake the chicken. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to help with cleanup. After marinating, take the chicken out of the buttermilk. Let any extra marinade drip off. Then, dredge each piece in the flour mixture, making sure it’s coated well all over. Shake off any excess flour. Place the coated chicken on the lined baking sheet, leaving space between each piece. Brush melted butter over the chicken to help it brown nicely. Bake for 20-25 minutes. The chicken should look golden brown and be fully cooked. You can check the internal temperature; it should be 165°F (74°C) for safety. After baking, let the chicken rest for about 5 minutes. This helps keep it juicy. Finally, sprinkle freshly chopped parsley on top for color and flavor before serving. To make your chicken tender, marinate it in buttermilk. Buttermilk softens the meat and adds flavor. Aim for at least two hours of marinating time. For the best results, let the chicken sit overnight. This allows the spices to soak in and makes every bite juicy. Always use boneless, skinless chicken breasts for even cooking. For a crispy coating, mix flour with panko breadcrumbs. Panko adds extra crunch and texture. Don't forget to season your flour mix with thyme and cayenne for flavor. Dredge the marinated chicken well but shake off excess coating. This helps avoid clumps and ensures a nice even layer. A brush of melted butter before baking gives a golden finish. If you prefer, you can fry the chicken for a different taste. Heat oil in a pan and cook the chicken until golden brown. This takes about five minutes on each side. Another method is grilling. Preheat your grill and cook each side for about six to eight minutes. Always check the internal temperature. It should reach 165°F for safety. Pro Tips Marinate Longer for Flavor: If possible, let the chicken marinate overnight. This allows for deeper flavor penetration, resulting in a more tender and flavorful dish. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C) for safe consumption. Perfect the Coating: For an extra crispy texture, consider double-dipping the chicken in the buttermilk and flour mixture. This creates a thicker coating that crisps up beautifully in the oven. Let it Rest: Always allow the chicken to rest for a few minutes after baking. This helps to lock in the juices, ensuring each bite is moist and flavorful. {{image_4}} To make a spicy version, add cayenne pepper to the flour mix. You can increase the amount to suit your taste. This adds heat and flavor. You can also use hot sauce in the buttermilk marinade. The spicy blend gives a kick to every bite. Serve with a cooling ranch dip to balance the spice. For a fresh twist, use herbs in the marinade and coating. Try adding rosemary or oregano to the buttermilk. You can also mix fresh herbs into the flour and panko. This adds depth and a lovely aroma to the chicken. You will enjoy the burst of flavor with each piece. If you need a gluten-free option, swap all-purpose flour for gluten-free flour. Use gluten-free breadcrumbs instead of panko. This keeps the crispy texture while being safe for those with gluten issues. You can still enjoy this dish without worry. Pair it with a gluten-free side for a full meal. To keep your melt in your mouth chicken fresh, store it in an airtight container. Make sure it cools to room temperature first. This helps stop bacteria from growing. You can keep it in the fridge for up to three days. If you want it to last longer, consider freezing it. When you're ready to enjoy your leftovers, reheating is key. The best way is in the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes until it's warm. This keeps the chicken moist and avoids drying it out. You can also use a microwave. Just place it in a microwave-safe dish and cover it. Heat for 1-2 minutes. Check that it’s hot all the way through. To freeze, wrap each chicken piece in plastic wrap. Then place them in a freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze the chicken for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. This keeps the texture and flavor just right. You can tell if the chicken is done by checking its temperature. Use a meat thermometer to see if it reaches 165°F (74°C) in the thickest part. If you don’t have a thermometer, cut into the chicken. The meat should be white and the juices should run clear. No pink should be visible. Yes, you can use chicken thighs! They are juicy and full of flavor. Adjust the cooking time, as thighs may take a bit longer to cook. Follow the same steps in the recipe, but check for doneness with the same methods. You can serve many sides with this dish. Here are some tasty options: - Creamy garlic mashed potatoes - Crisp garden salad - Steamed green beans - Roasted vegetables - Fluffy rice or quinoa These sides will complement the flavors of the chicken nicely. To make Melt In Your Mouth Chicken, use the right ingredients and follow each step. Marinate the chicken well and prepare your coating for the best flavor and texture. Remember the tips to keep your chicken tender and crispy. You can get creative with spicy or herb-infused versions and adapt for gluten-free diets. Store leftovers properly and reheat for the best taste. By trying these ideas, you'll impress everyone with your cooking skills and enjoy a delicious meal.

Melt In Your Mouth Chicken

A deliciously tender and flavorful chicken dish that melts in your mouth, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup all-purpose flour
  • 0.5 cup panko breadcrumbs
  • 1 teaspoon dried thyme
  • 0.5 teaspoon cayenne pepper (optional for heat)
  • 0.25 cup unsalted butter, melted
  • to taste none fresh parsley, chopped for garnish

Instructions
 

  • In a large mixing bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined. Immerse the chicken breasts in the marinade, cover with plastic wrap, and refrigerate for a minimum of 2 hours, ideally overnight.
  • In a shallow dish or a large plate, combine the all-purpose flour, panko breadcrumbs, dried thyme, and cayenne pepper (if using). Mix well to ensure an even distribution of the spices.
  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Remove the chicken breasts from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring even coating, and shake off any surplus.
  • Arrange the coated chicken breasts on the lined baking sheet, brush each piece with melted butter, and bake for 20-25 minutes until golden brown and fully cooked (internal temperature should be 165°F or 74°C).
  • Let the chicken rest on the baking sheet for about 5 minutes before serving. Sprinkle with freshly chopped parsley just before serving.

Notes

For an appealing presentation, serve the chicken on a large platter with parsley and lemon wedges.
Keyword baked, buttermilk, chicken, crispy