Melt in Your Mouth Chicken

– 4 boneless, skinless chicken breasts

– 1 cup buttermilk (or milk mixed with 1 tablespoon of vinegar)

– 1 cup all-purpose flour

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon paprika

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1/2 teaspoon cayenne pepper (optional for heat)

– 1/2 cup grated Parmesan cheese (optional)

– 1/4 cup butter (melted)

– Fresh parsley (for garnish)

1. Marinate the Chicken:

– In a bowl, soak the chicken breasts in buttermilk for at least 1 hour, or overnight in the refrigerator. This helps to tenderize the chicken and adds flavor.

2. Prepare the Coating:

– In another bowl, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. If you’re using Parmesan cheese, mix it in with the flour.

3. Preheat the Oven:

– Preheat your oven to 375°F (190°C).

4. Coat the Chicken:

– Remove the chicken from the buttermilk and allow any excess to drip off.

– Dredge each chicken breast in the flour mixture, ensuring they are fully coated. Shake off any excess flour.

5. Bake the Chicken:

– Place the coated chicken breasts in a greased baking dish. Drizzle the melted butter over the top of the chicken.

– Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The coating should be golden brown.

6. Serve:

– Once done, remove the chicken from the oven and let it rest for a few minutes.

– Garnish with fresh parsley before serving.