Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover, refrigerate for 1 hour, up to 4 hours.
Preheat the oven to 400 degrees. Adjust oven rack to upper middle position.
Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.
Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with Pam. Remove chicken from marinade and dredge in crumbs. Place on rack. Bake until meat thermometer registers 160, about 25 minutes.
Originally Submitted
11/21/2010
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