Crispy Juicy Oven-Fried Chicken Breasts

Crispy Juicy Oven-Fried Chicken Breasts

18
Judy in Delaware 15

"This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love."

Ingredients

1 h 10 m {{adjustedServings}} servings 474 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1178 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
  4. Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
  5. Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Footnotes

  • Cook's Note:
  • Chicken may have to be turned more than once to achieve the crispiness you desire. The buttermilk marinade is essential and will keep the chicken very tender and moist.
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Reviews

18
  1. 24 Ratings

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As the submitter of this recipe, thought I'd just share.....it's much better to turn the chicken using a spatula rather than tongs. Don't want to lose any of that crispy coating!!

Great recipe! The chicken was so moist and the coating was nice and crunchy! I added 2 Tbsp of Parmesan cheese to the breading mixture and gave it a nice cheesy taste!

I had a cup of buttermilk leftover that I needed to use, so I scaled this recipe down to two servings. I allowed the chicken to marinate in the buttermilk all afternoon. To assemble, I skipped...