CUT chicken breasts in half, lengthwise, to create 4 even portions.
2 boneless, skinless chicken breasts
PLACE chicken in a large bowl and marinate in milk for about 20 minutes.
3 cups buttermilk
MIX together flour, paprika, all-purpose spice, salt, and pepper in a medium sized bowl. Set aside.
1 cup all-purpose flour,1 tablespoon ground paprika,1 tablespoon all-purpose seasoning,1 teaspoon kosher salt,1 teaspoon ground black pepper
PREHEAT oven to 400ºF.
Place parchment paper on a 9×13 baking sheet. MELT butter and pour onto the parchment, coating the bottom of the pan/parchment.
4 tablespoons unsalted butter
Lightly pat each chicken breast with a paper towel to remove excess milk before dipping. DIP each chicken breast, one at a time, in the flour mixture. COAT both sides liberally. PLACE in pan.
REPEAT with all four chicken breasts, making sure there is a small amount of room between each breast in the pan. This will allow them to crisp while baking.
BAKE at 400ºF for 35-40 minutes (or until the breading is golden brown and the juices run clear), flipping each breast after 20 minutes.
Remove from oven and transfer to a serving dish. Garnish with parsley if desired. Enjoy!
¼ cup fresh flat leaf parsley
2 boneless, skinless chicken breasts
3 cups buttermilk (SEE NOTE)
1 cup all-purpose flour
1 tablespoon ground paprika
1 tablespoon all-purpose seasoning click link for example
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 tablespoons unsalted butter melted (½ stick)
¼ cup fresh flat leaf parsley optional