Crispy Baked Chicken (Women’s Day March 2015)

 1-1/2 pounds boneless, chicken breasts, trimmed

1/4 cup buttermilk

1/2 tsp cayenne 

1/2 tsp garlic powder

      Kosher salt

      Bread crumbs

Heat over to 425 degrees. Line à rimmed baking sheet with nonstick foil. Cut the chicken in half crosswise, then cut the thickest half in half again horizontally to create 3 pieces of even thickness. (You will serve these pieces on a biscuit or bun.)

In a medium bowl, combine buttermilk, spices, and 1/2 tsp salt. Toss chicken in mixture then coat with bread crumbs. Arrange on baking sheet and bake, rotating the pan once 10-12 minutes, checking the chicken is cooked through (165 degrees).

Create a sandwich with chicken, biscuits, honey butter, lettuce and hot sauce.

Honey butter: whisk together 1/2 cup unsalted butter with 3 TB honey and 1/4 tsp salt until well combined. 

Freeze ahead for up to 1 week by freezing coated chicken before cooking. Add 10 minutes to total time of baking.