Buttermilk “Fried” Chicken

4 boneless, skinless chicken breast halves (about 5 ounces each)

1 cup buttermilk

2 tablespoons dry ranch dip or ranch dressing mix

1 cup panko (Japanese bread crumbs)

1 cup walnut pieces

Salt and freshly ground black pepper, to taste

Heat oven to 375 degrees. Coat a baking sheet with cooking spray.

Place chicken in a large freezer bag or between two pieces of plastic wrap and pound (with a meat mallet or rolling pin) to a ½-inch thickness.

Whisk together buttermilk and ranch dip mix in a shallow dish. Add chicken and turn to coat. (See note.)

Pulse panko and walnuts in a food processor until fine. Transfer panko mixture to a shallow dish.

Remove chicken from the buttermilk mixture and shake off excess buttermilk. Transfer chicken to the panko mixture and turn to coat both sides. Transfer chicken to the prepared baking sheet and bake 25-30 minutes, until the chicken is cooked through and the crust is crisp and golden.

Season chicken with salt and freshly ground black pepper before serving.

Serves four.

Cook’s note: For super-moist chicken, marinate it in the buttermilk mixture up to 24 hours.

Nutrition values per serving: 398 calories, 18 g fat (2 g saturated), 12 g carbohydrate, 1 g fiber, 38 g protein, 84 mg cholesterol, 211 mg sodium.

“Robin Takes 5” by Robin Miller (Andrews McMeel, 2011)