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Prep time
5 hours
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Cook time
30 minutes
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Serves
2 people
Author Notes
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
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Ingredients
- Parmesan-oregano crusted chicken
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2 pieces
chicken breast halves
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buttermilk, for marinating
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1/2 cup
breadcrumbs
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1/2 cup
freshly grated parmesan
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2 tablespoons
dried oregano
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1/2 teaspoon
salt
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1/3 teaspoon
black pepper
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3 tablespoons
olive oil
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3 tablespoons
mayonnaise
- Sumac dressing
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2 tablespoons
mayonnaise
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1/4 cup
yogurt
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1
clove garlic, mashed
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1 teaspoon
sumac
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2/3 teaspoon
lemon zest
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salt and pepper, to taste
Directions
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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.
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Preheat oven to 400˚F. In a bowl, mix together the breadcrumbs, parmesan, oregano, olive oil, and salt and pepper.
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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.
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For the sauce: mix together all the ingredients. Drizzle over the chicken to serve.
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