Here is a new (and the best!) way to cook a juicy and moist chicken breast. The chicken breasts are first marinated in buttermilk to make it tender, and then covered with a herby parmesan crust and mayonnaise to lock all the juice inside. The sumac dressing is tangy, light and creamy at the same time, perfectly complementing the crispy chicken. —Soyeon Park
Parmesan-oregano crusted chicken
chicken breast halves
buttermilk, for marinating
freshly grated parmesan
clove garlic, mashed
salt and pepper, to taste
In This Recipe
Pound the chicken breasts to even out the thickness. Pour over buttermilk until well-covered, and marinate for at least 5 hours in the fridge. Rinse and pat dry.
Preheat oven to 400˚F. In a bowl, mix together the breadcrumbs, parmesan, oregano, olive oil, and salt and pepper.
Coat the chickens thoroughly with mayonnaise, 1.5 tbsp each. Press the chickens onto the breadcrumb mixture, until both sides are well covered. Bake in the oven for about 20-25 minutes (flip halfway through), until the crust is golden and the inside is no longer pink.
For the sauce: mix together all the ingredients. Drizzle over the chicken to serve.