Herbed Oven-Fried Chicken

I enjoyed this one, I just never usually have buttermilk sitting around-but I had made bran muffins, so I needed to use it up. I made them into chicken tenders instead of breasts and served with cheesy potatoes and green beans. I found this recipe in Midwest Living Magazine.

Ingredients:

• 4 skinless, boneless chicken breast halves (1-1/2 pounds total)
• 1 cup buttermilk or sour milk*
• 1/2 tsp. kosher salt or 1/4 teaspoon regular salt
• 1 egg, lightly beaten
• 3 Tbsp. water
• 1-1/4 cups panko (Japanese bread crumbs) or fine dry bread crumbs
• 3/4 tsp. ground sage
• 1/2 tsp. dried thyme, crushed
• 1/4 tsp. dried savory, crushed
• 1/8 tsp. ground black pepper

Directions:

1. Place chicken in a resealable plastic bag set in a bowl.

2. For marinade: In a small bowl, stir together buttermilk and half of the salt. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

3. Grease a 15x10x1-inch baking pan. In a small bowl, combine egg and the water. In a shallow dish, mix panko, sage, thyme, savory, pepper and the remaining salt. Drain chicken, discarding marinade. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture.

4. In prepared baking pan, arrange chicken so pieces are not touching. Sprinkle with any remaining crumb mixture.

5. Bake, uncovered, in a 375 degree F oven about 30 minutes or until chicken is no longer pink (170 degrees F). Do not turn pieces while baking. Makes 4 servings.