Crunchy buttermilk chicken

The old chicken dinner is getting an upgrade with this delicious crunchy buttermilk-baked chicken. Similar to chicken schnitzel, the breast is flattened out before being coated in a mix of breadcrumbs and spices with lemon rind for a fresh zing and paprika for warmth.

Instead of being drowned in oil and fried in the pan though, this version is baked in the oven to crunchy perfection. The chicken itself comes out tender, with the buttermilk coating adding the perfect crunch to every bite. Delicious! You can serve it with a side of buttered potatoes and steamed broccoli or a fresh salad.


  • 2 cups buttermilk
  • 2 teaspoons ground coriander
  • 3 teaspoons sweet paprika
  • 2 chicken breasts, halved, pounded to flatten
  • 2 cups dried multigrain breadcrumbs
  • 2 teaspoons dried oregano
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon sesame seeds


1. Combine buttermilk, coriander and paprika in a glass or ceramic bowl. Add chicken. Turn to coat. Cover. Refrigerate for 2 hours.

2. Preheat oven to 200C/ (180C fan-forced). Grease a large baking tray. Combine breadcrumbs, oregano, lemon rind and sesame seeds in a bowl. Season with salt and pepper. Remove chicken from the buttermilk mixture. Toss chicken, 1 piece at a time, in a breadcrumb mixture. Place on prepared tray.

3. Bake for 30 minutes or until golden and cooked through. Serve with salad.

Leave your comment

Please sign in to post a comment.
Retrieving conversation…
Stories that matter
Emails delivered daily
Sign up