Orange Buttermilk Chicken

Orange Buttermilk Chicken

 

I’m a Florida girl, oranges are everywhere so why not with chicken. This chicken is tangy  (And I would say moist except I really hate that word) and flavorful, a perfect to wake up your weeknight meal.

Orange Buttermilk Chicken

4 chicken cutlets

1/2 c buttermilk

1/4 c orange juice (I used Florida fresh squeezed)

1 t hot sauce

1/4 t pepper

1 t salt

1 1/2 c panko bread crumbs

2T olive oil

 

Mix buttermilk, orange juice, hot sauce and salt and pepper in a bowl. Mix together. Place chicken in a shallow dish or large ziplock bag and pour marinade over top, making sure to thoroughly coat all side of the chicken. Cover or close bag and place in refrigerator for 2-8 hours, turning occasionally. Preheat oven to 350. Place bread crumbs on a shallow plate, dredge chicken in crumbs, making sure to coat all sides. Place on a greased baking sheet (olive oil or cooking spray) and drizzle with olive oil. Bake for about 25 minutes or until chicken is no longer pink. You could also pan fry this and it would be delicious.

Orange Buttermilk Chicken

Orange Buttermilk Chicken

Snack Attack: Crispy Chick Peas

Easy, Easy, Easy, and much better for you than chips. Try this crispy chick pea recipe and feel free to switch out the seasonings, I used an Indian spice this time but I have made them with Cajun and curry spices too.

1 can of chick peas rinsed and dried

2T olive oil

1t salt

1T Garam Masala (Indian Spice Mixture made with cumin, cinnamon and other spices)

Put dried chick peas on a baking sheet, toss with oil and sprinkle with salt and seasoning. Bake at 400 degrees for about 25-30 minutes or until dark golden brown and crisp.