For this cajun chicken breast recipe, chicken breasts are briefly soaked in buttermilk, coated in cajun-seasoned breadcrumbs, then baked. The result: a spicy, crisp exterior, and a tender, juicy interior.
I have many ways of making juicy chicken breast, but my family has declared this as their favorite.
- Olive oil cooking spray
- 2 boneless, skinless chicken breasts (8 oz each)
- 1 cup low fat buttermilk
- 2 whole-wheat bread slices
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅛ teaspoon cayenne
- Preheat oven to 450 degrees F. Line a roasting pan with foil, place a roasting rack in the pan and spray the rack with olive oil spray.
- Place the chicken breasts in a shallow dish. Pour buttermilk on top. Marinade, in the fridge, 10 minutes on each side.
- Meanwhile, toast the bread slices to dry them out, and process them in a food processor to make fresh bread crumbs.
- Add the cajun seasoning ingredients to the breadcrumbs and process a few more seconds to incorporate.
- One by one, remove the chicken breasts from the buttermilk. Dredge them in the seasoned breadcrumbs, pressing and using your hands to make sure the coating adheres.
- Place the coated chicken pieces on the prepared roasting rack. Spray with olive oil spray. Bake 30 minutes, or until cooked through - a thermometer inserted in thickest part should read 165 degrees F.