Ingredients:

  • 1.5 lbs (680 g) boneless, skinless chicken breasts
  • 1 cup (240 ml) buttermilk
  • 2 tsp (10 g) garlic powder
  • 1 tsp (5 g) onion powder
  • Salt and pepper to taste
  • 1 cup (120 g) all-purpose flour
  • 1 cup (100 g) blue cheese powder (or crumbled blue cheese)
  • 1 cup (100 g) breadcrumbs (preferably Panko for extra crunch)
  • 1 tsp (5 g) smoked paprika
  • 1 tsp (5 g) dried thyme
  • 1/2 tsp (2.5 g) cayenne pepper (optional for heat)
  • 2 large eggs

Instructions:

  1. In a large bowl, combine buttermilk, garlic powder, onion powder, salt, and pepper. Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to overnight).
  2. Preheat the oven to 400°F (200°C). In a shallow dish, combine flour, blue cheese powder, breadcrumbs, smoked paprika, thyme, cayenne, salt, and pepper. In another dish, whisk the eggs.
  3. Remove marinated chicken from the fridge. Let excess marinade drip off. Dredge each chicken breast in the flour mixture, then dip into the eggs, and finally coat with the breadcrumb mixture.
  4. Arrange coated chicken breasts on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 30-35 minutes or until golden brown and internal temperature reaches 165°F (74°C).
  5. Remove from oven and let rest for 5 minutes before serving.