Crispy Juicy Oven-Fried Chicken Breasts

Crispy Juicy Oven-Fried Chicken Breasts

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Judy in Delaware
Recipe by  Judy in Delaware

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (11)

Rate This Recipe
Judy in Delaware
29

Judy in Delaware

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!!

keena
11

keena

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!

bellepepper
5

bellepepper

I had a cup of buttermilk leftover that I needed to use, so I scaled this recipe down to two servings. I skipped the water and just used beaten egg when coating the chicken. I didn’t want to risk losing my breading when flipping them, but I also didn’t want the underside to get soggy, so I just coated the top side of the chicken with the flour mixture, then egg, and then the stuffing crumbs. That worked out fine. I didn’t lose my breading and it was nice and crisp, and not soggy on the bottom. My chicken was perfectly done and still moist in 25 minutes. I’ll make this again with my changes.

More Reviews

Similar Recipes

Stuffed Chicken Breasts with Cornbread Dressing
(40)

Stuffed Chicken Breasts with Cornbread Dressing

Balsamic Goat Cheese Stuffed Chicken Breasts
(12)

Balsamic Goat Cheese Stuffed Chicken Breasts

Garlic Chicken Breasts
(6)

Garlic Chicken Breasts

Chicken Spinach Roulade
(7)

Chicken Spinach Roulade

Corned Beef and Bacon-Wrapped Chicken Breasts
(4)

Corned Beef and Bacon-Wrapped Chicken Breasts

Pecan Encrusted Stuffed Chicken Breasts
(3)

Pecan Encrusted Stuffed Chicken Breasts

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 474 cal
  • 24%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 52 g
  • 17%
  • Protein
  • 35.1 g
  • 70%
  • Cholesterol
  • 119 mg
  • 40%
  • Sodium
  • 1178 mg
  • 47%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Stuffed Chicken Breasts with Cornbread Dressing

>

next recipe:

Baked Chicken Breasts and Vegetables