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To make melt in your mouth chicken, gather these items: - 4 boneless, skinless chicken breasts - 1 cup buttermilk - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper (optional for heat) - 1 cup all-purpose flour - 1/2 cup breadcrumbs (panko for extra crunch) - Salt and pepper to taste - 1/4 cup unsalted butter, melted - Fresh parsley for garnish You can swap some ingredients for taste or diet needs: - Use yogurt instead of buttermilk for a tangy twist. - Any mustard can replace Dijon if you want a different flavor. - Garlic powder can be replaced with fresh minced garlic. - For a smokier taste, try chipotle powder instead of smoked paprika. - You can use almond flour for a gluten-free option. - If you want less crunch, skip the breadcrumbs altogether. Before cooking, check if you have these staples: - Salt and pepper are must-haves for seasoning. - All-purpose flour is essential for breading. - Breadcrumbs can be regular or panko for crunch. - Unsalted butter adds richness to the dish. - Spices like garlic powder, onion powder, and paprika are key flavors. With these ingredients and tips, you can create a deliciously tender and juicy chicken dish that everyone will love! {{ingredient_image_1}} To start, you need to marinate the chicken. This step makes the chicken juicy and tender. In a large bowl, mix one cup of buttermilk, one tablespoon of Dijon mustard, one teaspoon of garlic powder, and half a teaspoon of smoked paprika. Add one teaspoon of onion powder, optional cayenne pepper, and a pinch of salt and pepper. Stir well until combined. Now, add the chicken breasts. Make sure each piece is fully covered in the marinade. Cover the bowl and put it in the fridge. Let it marinate for at least two hours. If you have more time, letting it sit overnight makes it even better. Next, let’s prepare the breading. Preheat your oven to 375°F (190°C). In one shallow dish, mix one cup of all-purpose flour with salt and pepper for taste. In another dish, place half a cup of breadcrumbs. I like to use panko for extra crunch. This will give your chicken a nice crispy coating. Set these dishes aside. Now it’s time to bread and bake the chicken. Take the marinated chicken out of the bowl. Let any excess marinade drip off. First, coat each chicken breast in the flour mixture. Then, dip it back into the buttermilk. Finally, press it into the breadcrumbs, making sure it is well coated. Place the breaded chicken on a baking sheet lined with parchment paper. Drizzle a quarter cup of melted unsalted butter over the chicken. This adds flavor and helps with browning. Bake the chicken for 25 to 30 minutes. Check that the internal temperature reaches 165°F (75°C). The coating should look golden brown and crispy. Once done, take the chicken out and let it rest for five minutes. This step helps the juices stay inside, making each bite melt in your mouth. To make your chicken tender, marinate it in buttermilk. Buttermilk breaks down tough fibers. Use a mix of spices to add flavor. I suggest letting the chicken sit in the marinade for at least two hours. For best results, let it marinate overnight. This gives the flavors time to soak in. When you cook it, keep an eye on the temperature. Cook until it reaches 165°F. This ensures it stays juicy and tender. Baking is my favorite method for this chicken. It cooks evenly and keeps the meat moist. Frying can add extra crunch but also extra fat. If you want a lighter dish, baking is the way to go. Preheat your oven to 375°F. This temperature helps achieve a nice golden crust. If you prefer frying, use a deep pan with hot oil. Just remember to watch the time closely. To make this dish, you will need a few key tools: - Large mixing bowl for marinating - Shallow dishes for breading - Baking sheet lined with parchment paper - Meat thermometer for checking doneness - Tongs for easy handling of the chicken These tools will help you create the perfect Melt In Your Mouth Chicken. They make the process smooth and easy. Keep them handy for your next cooking adventure! Pro Tips Marination Time Matters: For the best flavor and tenderness, marinate the chicken overnight. The longer it sits in the buttermilk mixture, the more flavorful and juicy it will become. Breadcrumb Choice: Using panko breadcrumbs instead of regular breadcrumbs will give your chicken a delightful crunch. Don't skip this step for that extra crispy texture! Check for Doneness: Always use a meat thermometer to ensure your chicken is fully cooked. The internal temperature should reach 165°F (75°C) for safety and optimal juiciness. Resting is Key: Allowing the chicken to rest for 5 minutes after baking helps the juices redistribute, resulting in a more tender and flavorful bite. {{image_2}} You can change the flavor of Melt In Your Mouth Chicken by adding herbs and spices. Instead of using just smoked paprika, try using Italian seasoning or oregano. For a fresh twist, add some lemon zest or fresh thyme. If you like heat, increase the cayenne pepper. You can also use different mustards, like whole grain or spicy brown, for a unique taste. If you want an easy method, use a slow cooker. Just place the marinated chicken and cook on low for 4-6 hours. This will make the chicken super tender. Another option is sous vide. Seal the marinated chicken in a bag, then cook it in a water bath at 145°F for 1-2 hours. This keeps the chicken juicy and allows for perfect cooking. Melt In Your Mouth Chicken pairs well with many sides. Try serving it with creamy mashed potatoes or a fresh green salad. Roasted vegetables like carrots or broccoli add color and nutrition. You can also serve it with a light sauce, like honey mustard or a tangy barbecue sauce, for extra flavor. To keep your melt in your mouth chicken fresh, store it in an airtight container. Make sure it cools down first. Place the chicken in the fridge. It will stay good for up to three days. If you want to keep it longer, use the freezer. When you’re ready to eat the leftovers, reheat them gently. Place the chicken in the oven at 350°F (175°C). Heat for about 15 to 20 minutes. This warms the chicken without drying it out. You can also use a microwave. Just cover it with a damp paper towel to keep moisture in. To freeze the chicken, wrap each piece tightly in plastic wrap. Then place them in a freezer bag. Make sure to squeeze out as much air as possible. Label the bag with the date. This chicken can be frozen for up to three months. When you're ready to enjoy it, thaw it overnight in the fridge before reheating. To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the breast. The chicken should reach 165°F (75°C). If you don't have a thermometer, you can cut into the chicken. The meat should be white, not pink. Juices should run clear. Yes, you can use skin-on chicken if you prefer. Skin adds flavor and crispiness. Just adjust the cooking time a bit. Skin-on chicken may take longer to cook. Keep checking the internal temperature to ensure it’s done. This chicken pairs well with many sides. Here are some ideas: - Mashed potatoes - Steamed vegetables - Rice or quinoa - A fresh green salad - Roasted carrots These sides will complement the chicken's flavor and make a great meal. This blog post covered key steps to make delicious, tender chicken. You learned about the best ingredients, marinating, and breading. We shared tips for cooking methods and tools that enhance flavor. We also explored variations and serving ideas to keep meals exciting. Remember, storing leftovers and reheating properly helps keep the chicken tasty. Now, you have all you need to create your own melt-in-your-mouth chicken. Enjoy your cooking adventure!

Melt In Your Mouth Chicken

A deliciously tender and flavorful chicken dish that melts in your mouth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper (optional for heat)
  • 1 cup all-purpose flour
  • 0.5 cup breadcrumbs (panko for extra crunch)
  • to taste salt and pepper
  • 0.25 cup unsalted butter, melted
  • to taste fresh parsley for garnish

Instructions
 

  • Marinate the Chicken: In a large bowl, combine the buttermilk, Dijon mustard, garlic powder, smoked paprika, onion powder, cayenne pepper, salt, and pepper. Add the chicken breasts and ensure they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours or overnight for best results.
  • Prepare the Breading: Preheat your oven to 375°F (190°C). In a shallow dish, combine the flour, salt, and pepper. In another dish, place the breadcrumbs.
  • Bread the Chicken: Remove the chicken from the marinade and let the excess drip off. First, coat each chicken breast in the flour, then dip it back into the buttermilk, and finally, press it into the breadcrumbs, ensuring an even coating.
  • Bake the Chicken: Place the breaded chicken breasts on a baking sheet lined with parchment paper. Drizzle the melted butter evenly over the chicken. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the coating is golden brown.
  • Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a moist and tender bite.
  • Garnish: Sprinkle fresh parsley over the chicken for a pop of color and freshness before serving.

Notes

For extra crunch, use panko breadcrumbs.
Keyword baked, buttermilk, chicken