Ingredients

• 2 boneless, skinless chicken breasts
• 3 cups buttermilk (see tip below)
• 1 cup all-purpose flour
• 1 tbsp paprika
• 1 tbsp all-purpose seasoning (e.g. Lawry's)
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 tbsp unsalted butter (melted)
• ¼ cup fresh parsley (optional for garnish)

Instructions

1. Prepare the Chicken: Slice the chicken breasts in half lengthwise to create 4 pieces of chicken.
2. Marinate the Chicken: Place the chicken in a large bowl and pour in the buttermilk. Let it marinate for 20 minutes.
3. Prepare the Coating: In a medium bowl, combine flour, paprika, seasoning, salt, and pepper. Mix well and set aside.
4. Preheat the Oven: Set your oven to 400°F (200°C).
5. Prepare the Baking Sheet: Line a 9x13-inch baking sheet with parchment paper. Melt butter and pour it over the parchment, ensuring the bottom of the pan is coated.
6. Coat the Chicken: Pat each chicken piece with a paper towel to remove excess buttermilk. Dredge each chicken piece in the flour mixture, making sure it’s evenly coated on both sides. Place them on the baking sheet, leaving a little space between each piece to allow for crisping.
7. Bake the Chicken: Bake in the preheated oven for 35-40 minutes, or until the breading is golden and crispy, and the chicken is cooked through. Flip the chicken halfway through, around 20 minutes, for even crispiness.
8. Finish and Serve: Once baked, remove the chicken from the oven. Transfer it to a serving plate and garnish with fresh parsley if desired.

• Buttermilk Substitute: If you don’t have buttermilk on hand, make your own by adding 3 tablespoons of lemon juice or vinegar to 3 cups of regular milk. Let it sit for 5 minutes before using.