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Crouton Breaded Chicken

Crouton Breaded Chicken

There are lots of ways to make breaded chicken, but this one is unexpectedly scrumptious. It takes a little while longer, but it's worth the wait!
Prep Time 6 hrs
Cook Time 20 mins
Course Main Course
Servings 4 servings


  • 2 (4 oz) boneless skinless chicken breasts (pounded to 1/2 inch thickness)
  • cup reduced fat buttermilk
  • 1 oz fat free croutons
  • Olive oil in spray bottle (not from grocery store; that contains propellant)


  • Put chicken in medium resealable plastic bag.
  • Pour buttermilk over and seal the bag. Let soak 6 hours or overnight.
  • Preheat oven to 450 degrees.
  • Lightly mist a small, non-stick pan or sheet with spray.
  • Add the croutons to a plastic bag. Pound them with the flat side of a mallet until crush very fine.
  • Put the crumbs into a shallow bowl.
  • Remove chicken breast from the bag and let excess drip off. Dip it into crumbs, rotating it to cover the breast completely.
  • Place breaded breast onto the prepared sheet so that breasts don't touch.
  • If crumbs remain, press them into top of remaining breasts.
  • Lightly spray top of breasts with spray.
  • Bake for 5 minutes and then carefully, being sure not to remove the coating, flip them.
  • Lightly mist the tops with spray and continue to bake for 3 to 5 minutes more or until the coating is crisp and chicken is no longer pink inside.
  • Serve immediately.
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