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This Buttermilk Baked Chicken is tender, flavorful, and beautifully golden without the mess of frying. Juicy chicken breasts are soaked in tangy buttermilk, coated with a crisp parmesan-panko crust, and baked to perfection for a meal that’s both simple and satisfying.
This is one of my favorite quick and easy chicken dinner recipes, along with Pretzel Crusted Chicken and Parmesan Herb Crusted Chicken.
Reasons You’ll Want to Make This
This recipe gives you all the flavor and comfort of fried chicken but without the oil or fuss. The buttermilk keeps the chicken moist, and the panko-parmesan crust turns out perfectly crisp every time.
It’s quick enough for a weeknight but tastes like something special. Cleanup is minimal, and the results are always impressive.
What You’ll Need To Make It
The complete recipe with ingredient quantities is listed in the recipe card below, but here is a quick summary.
- Buttermilk is what makes this recipe shine. It tenderizes the chicken and adds a light tang.
- Boneless skinless chicken breasts cook quickly and stay juicy once pounded to an even thickness.
- Panko breadcrumbs and parmesan create a golden, flavorful crust, while garlic powder, paprika, and thyme add a balanced savory blend.
How to Make Buttermilk Baked Chicken
This is an overview with step-by-step photos. Full ingredients and instructions are in the recipe card below.
- Pound the chicken breasts to a uniform thickness to ensure even cooking.
- Marinate them in buttermilk for at least 30 minutes.
- In a shallow dish, combine the breadcrumbs, parmesan, and spices.
- Coat each chicken piece, shake off excess buttermilk, then lay on a baking sheet.
- Bake until the crust is golden and the chicken reaches an internal temperature of 165°F.
Substitutions and Variations
You can easily adjust this recipe to your liking.
- Mix seasoned or Italian breadcrumbs with the panko for extra flavor.
- Try chicken tenders or thighs for a different cut.
- Replace parmesan with Romano or asiago for a slightly different flavor.
- Add a touch of cayenne or hot sauce to the buttermilk for subtle heat.
What to Serve With Buttermilk Baked Chicken
This chicken works with so many sides.
- Fresh garden salad or coleslaw
- Creamy brown butter mashed potatoes or roasted baby potatoes
- Collard greens or garlic butter green beans
- Homemade buttermilk biscuits
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back the crisp coating. You can also freeze the cooked chicken for up to 2 months; thaw before reheating.
Learn From Me
I’ve tested this recipe many times, and a few small details make all the difference.
- Pound the chicken evenly; it cooks faster and stays juicy.
- Don’t skip the buttermilk soak; even 30 minutes helps tenderize the meat.
- And for the crispiest coating, bake on parchment or a wire rack so air can circulate underneath.
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Ingredients
- 2-3 pounds chicken breast boneless skinless
- 1 cup buttermilk
- 1 cup panko bread crumbs
- 1 cup parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Instructions
- Set each breast in between two layers of plastic wrap and flatten to 3/4 inch thickness by using a mallet or rolling pin. Soak chicken in 1 cup buttermilk for at least 30 minutes.
- In a shallow dish, combine remaining ingredients. Shake excess buttermilk off each piece of chicken and coat in the bread mixture.1 cup panko bread crumbs, 1 cup parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried thyme
- Lay in a single layer on a baking sheet and bake in preheated 400°F oven for about 20 minutes or until the internal temperature reaches 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Anyone use a Air Fryer to cook these? Looks like it could be done.
I haven’t but you can absolutely use the air fryer!
I loved it as written. Like the idea to try with some hotsauce to give some kick or add other flavors like dried mustard. I saved on some dishes as I pounded the chicken in a ziplock freezer bag and then added the marinade to the back. Closed up and put in the fridge.
How does it turn out if you skip the breaded step and just bake using the buttermilk marinade?
For me, I have to have the crispy coating. It adds flavor and texture but also keeps the chicken moist.
Hi is the Parmesan n grated or shredded?
Either works, but finely grated works best.
This was delicious. I added a little hot sauce to the buttermilk and let it marinate for about 4 hours. Chicken was so incredibly tender! Made extra to serve on a salad for lunch the next day. A definite keeper.
After letting sit in buttermilk I mixed up Italian bread crumbs and lemon pepper bread crumbs and crispy friend onions black pepper and oregano crushed all that together and coated chicken baked for 20 mins 400 degree I didn’t have parmesan and the other stuff,so tried it this way.
I am cooking this recipe tonight,it smells good can’t wait to try it.Thank you for sharing
This recipe is delicious! I have to admit I skip the mallot step usually but did not because of your advice. It made a huge difference. Thanks for a new family favorite.
This was just SO SO good! The buttermilk gives a great flavor that my family couldn’t quite guess! Thanks for this yummy and easy dinner recipe!
I absolutely loved chicken, this recipe looks so yummy!!
This recipe is the first time I’ve ever had success with baking breaded chicken – I will definitely use this one again.