Pollo al ajo y parmesano, crujiente a la perfección

Ingredientes

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup buttermilk
• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese (from a block)
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano (optional)
• Fresh parsley, for garnish

Preparación

1. 1

   Place the chicken breasts in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2. 2

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

3. 3

   In a shallow dish, combine the panko, grated Parmesan, garlic powder, salt, pepper, and oregano.

4. 4

   In a separate small bowl, mix the melted butter with the fresh minced garlic.

5. 5

   Remove a chicken breast from the buttermilk, letting the excess drip off. Dredge it in the panko mixture, pressing firmly so the crumbs adhere on all sides. Place it on the prepared baking sheet. Repeat with all the chicken breasts.

6. 6

   Drizzle or spoon the garlic butter evenly over the top of each breaded breast.

7. 7

   Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is deeply golden and crispy. No flipping required.

8. 8

   Let the chicken rest for 5 minutes on the baking sheet before serving.

9. 9

   Sprinkle the hot chicken with fresh, chopped parsley and serve immediately.