Go Back

Baked Buttermilk Chicken Provençal with Oregon Chardonnay

Chicken cooked to perfection, enjoyed with an oaked Chardonnay! You won't be able to resist!
Prep Time12 hrs 20 mins
Cook Time18 mins
Total Time12 hrs 38 mins
Course: Main Course
Cuisine: French
Keyword: chardonnay, chicken goujons
Servings: 6 people

Ingredients

Buttermilk Marinade

  • 800 grams chicken mini fillets (trim fat off)
  • 600 ml buttermilk (store bought or homemade)
  • 4 cloves chopped garlic
  • 4 tbsp honey
  • 1 tsp salt
  • 1 tsp pepper

Panko Bread Crumb Mixture

  • 2.5 cups Panko bread crumbs
  • 4 tbsp Herbes de Provence
  • 4 tbsp grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Honey Dijon Creme Fraiche Sauce

  • 3/4 cup creme fraiche or sour cream
  • 3 tbsp Dijon mustard
  • 2 tbsp honey

Instructions

Buttermilk Marinade

  • Combine all the ingredients for the marinade and pour over the chicken fillets.
  • Cover and refrigerate for 12 hours.

Panko Bread Crumb Mixture & Chicken Fillets

  • Set the oven at 190°C
  • Line a baking tray with baking paper
  • Remove the chicken fillets from the refrigerator, take them out of the marinade so you can individually coat them with the Panko bread crumb mixture.
  • Set them one by one on the lined baking tray.
  • Discard the marinade.
  • Cook the chicken fillets for 15-18 minutes until the tops are golden brown.
  • While the chicken is baking, prepare the honey Dijon creme fraiche sauce.
  • Once finished, remove from the oven and serve with the honey Dijon creme fraiche sauce and a side salad.
  • Wine pairing: Serve with a glass of your favourite Chardonnay (I chose one from Oregon).