Ingredients
2 cups buttermilk2 tablespoons Dijon mustard2 teaspoons salt2 teaspoons hot pepper sauce1-1/2 teaspoons garlic powder8 bone-in chicken breast halves, skin removed (8 ounces each)2 cups soft bread crumbs1 cup cornmeal2 tablespoons canola oil1/2 teaspoon poultry seasoning1/2 teaspoon ground mustard1/2 teaspoon paprika1/2 teaspoon cayenne pepper1/4 teaspoon dried oregano1/4 teaspoon dried parsley flakes
Preparation
Preheat oven to 400°. In a large bowl or dish, combine the first 5 ingredients. Add chicken and turn to coat. Refrigerate 1 hour or overnight.
Drain chicken, discarding marinade. In a large bowl, combine remaining ingredients. Add chicken, 1 piece at a time, and coat with crumb mixture. Place on a parchment-lined baking sheet. Bake 35-40 minutes or until a thermometer reads 170°.
