Parmesan-oregano crusted chicken with sumac dressing

Pound the chicken breast to even out the thickness. Pour over buttermilk until well-covered, and marinate for at least 5 hours in the fridge. Rinse and pat dry.

In a bowl, mix together the breadcrumbs, parmesan, oregano, olive oil, and salt and pepper.

Coat the chickens thoroughly with mayonnaise. Press the chickens onto the breadcrumb mixture, until both sides are well covered. Bake in the oven for about 20-25 minutes (flip halfway through), until the crust is golden and the inside is no longer pink.

For the sauce: mix together all the ingredients. Drizzle over the chicken to serve.