This is quick and crunchy and very handy if you’ve got a harried husband on his way out the door.
About an hour and a half before you want to eat, submerge 2 chicken breasts in about 1 1/2 cups buttermilk. Add in some hot sauce (and/or tabasco) as well and leave that to marinate for an hour. The acid in the buttermilk makes for a tender, juicy chicken that is hard to beat.
When the chicken is marinated, preheat your oven to 400°F and generously spray a baking sheet.
Pour about 1 cup panko crumbs (or other bread crumbs, brown rice ones if you are going for the gluten-free version) into a bowl with a pinch of sea salt and a tablespoon of dried savoury (or other dried herb of your choosing).
Mix that all together. Lift one of the chicken breasts out of the buttermilk and let it drain before dredging it in the panko crumbs until completely coated.
Place the chicken on the baking sheet and repeat with the other breast.
Bake for about 25 minutes, until the chicken is cooked through and the crumbs are starting to turn golden. We served ours with some corn and carrots. Mmm, tasty!