Name: Lucy Waverman's Oven-Fried Chicken
Yield: 4
Ingredients: 4 boneless skinless chicken breasts -; 1 c. buttermilk -; Salt and freshly ground peppe -; 1 c. panko -; 1 tbsp. sweet paprika -; 1 tsp. dried thyme -; 1/4 c. vegetable oil -

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Ingredients for - Lucy Waverman's Oven-Fried Chicken

1. 4 boneless skinless chicken breasts -

2. 1 c. buttermilk -

3. Salt and freshly ground peppe -

4. 1 c. panko -

5. 1 tbsp. sweet paprika -

6. 1 tsp. dried thyme -

7. 1/4 c. vegetable oil -

How to cook deliciously - Lucy Waverman's Oven-Fried Chicken

1. Stage

Cut chicken breast on the diagonal into 3 pieces each. Place buttermilk in bowl and add. Leave to marinate for one hour at room temperature or overnight refrigerated. Drain. Season chicken with salt and pepper.

2. Stage

Combine panko, paprika, thyme, salt and pepper. Add chicken in batches and shake in flour mixture until chicken is lightly coated. Shake off any excess.

3. Stage

Preheat oven to 400 F.

4. Stage

Heat oil in a large skillet over medium-high heat. Add chicken pieces a few at a time, do not crowd pan, and fry on each side until golden, about 1 to 2 minutes per side. Place on a cookie sheet. Bake breasts for 10 to 12 minutes, until juices are clear. Serve with salsa for dipping.

5. Stage

If you don’t have any buttermilk, stir 1 teaspoon lemon juice into 1 cup milk and let it sit a few minutes.

6. Stage

Panko is a crispy Japanese fried breadcrumb that make all your coated, fried dishes that much crunchier. It is available in some supermarkets and all Asian stores and gourmet stores.