Oven Fried Chicken

Kramer is a big fan of fried chicken, but I refuse to make it. I don’t really enjoy fried food much, mostly because I feel that I can’t really taste what I’m eating, just fried batter. When I found this recipe over at dlyn, it was definitely a perfect compromise. This chicken was moist and tender on the inside, crisp and crunchy on the outside, and insanely flavorful. Kramer even dug right in and told me how good it was! I served this with a side of mashed potatoes. If I had vegetables, I would have served those too, but sometimes you just need your two P’s: protein and potatoes! Recipe after the jump, as always.


Oven Fried Chicken
These are your ingredients for preparing the chicken.

Oven Fried Chicken
Combine your buttermilk, garlic powder, salt, and pepper. Pound your chicken breasts to an even thickness or slice them in half if they’re big (I used the latter method). I kept my chicken in this marinade for around 5 hours, but you can even leave it overnight or just do 30 minutes.

Oven Fried Chicken
Now for your breading ingredients.

Oven Fried Chicken
When you’re ready, get out a shallow dish (such as a pie dish) and combine your bread crumbs, garlic powder, onion powder, dried parsley, dried oregano, dried thyme, dried basil, salt, pepper, chili powder, and cayenne pepper.

Oven Fried Chicken
Coat the chicken well with the breading and place onto a cooling rack over a lined sheet pan and put in the fridge for 30-60 minutes. I had never used this method before, but it really helps to keep the breading stuck to the chicken, and in turn, gives the chicken a much crispier coating. When ready, preheat the oven to 400 degrees F and place the chicken directly on your lined baking sheet. Bake for 12 minutes on one side, then slip them and bake for another 8-10 minutes.

Oven Fried Chicken
When you’re ready, serve with mashed potatoes, vegetables, or whatever you like. Just enjoy!

Oven Fried Chicken

Oven Fried Chicken
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 3 medium sized chicken breasts or 2 large chicken breasts sliced in half
  • ½ cup buttermilk
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup dry bread crumbs
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
Instructions
  1. Mix together the buttermilk, ¼ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper in a shallow dish large enough for all of your chicken breasts (I used Tupperware).
  2. Pound your chicken breasts to an even thickness or slice them in halves if they're large. Place all of the chicken breasts in the buttermilk mixture and place in the fridge for as little as 30 minutes or as long as overnight. I left mine in there for about 6 hours.
  3. In another shallow dish such as a pie dish, combine the 1 cup dry bread crumbs, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon dried parsley, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon dried basil, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon chili powder, and ½ teaspoon smoked paprika.
  4. Take each breast, one at a time, from the buttermilk (don't bother shaking the buttermilk off) and place it in the bread crumb mixture. Coat well.
  5. Gently place each one of the chicken breasts on a rack that is set on a sheet pan lined them with the parchment paper or foil. Make sure they aren’t touching, and put the whole thing in the refrigerator for 30 to 60 minutes. This will make the breading really stick to the chicken (it really does!). You can go straight from breading to baking, but this extra step does give you a crispier coating.
  6. Preheat the oven to 400 degrees F when you're ready. Place the chicken directly onto your lined pan (I greased mine quickly with some Pam) and bake for 12 minutes on one side, then flip them and bake for another 8-10 minutes on the other side. Serve with potatoes, vegetables, or whatever.
Adapted From

 

19 Responses

  1. Pearl says:

    yum! i’m going to try this with tofu.

  2. Bill Peschel says:

    This one’s on my list. I like crispy chicken, and I’ve been searching for a General Tso recipe. I think I’ll combine this with that, and add a honey-orange sauce over stir-fry rice and veggies.

  3. Elyse says:

    Mmm, this looks so much better than your regular ole fried chicken! How delicious. Crispy, crunchy, and totally flavorful. I bet you and Kramer just loved this!

  4. candice says:

    my husband and i made this for dinner tonight and it was delicious! we used rice milk instead of buttermilk because that’s what we had and it still turned out great. yum!

  5. ingrid says:

    Looks great much better than traditional. Panko breadcrumbs would be yummy here too!
    ~ingrid

  6. biz319 says:

    Yum! My daughter will love this recipe – thanks for sharing!

  7. Jen T. says:

    I think I have most of the ingredients for this sitting around. Maybe I’ll make it tomorrow, my boyfriend would like it and it would actually be fairly healthy. I’m sort of with you on the fried food thing (although I really like some pan-fried fish), but Mike loves fried food, so this would be a nice compromise! Thank you Sydney!

  8. Donalyn says:

    Wow – that looks yummy! Thanks for the link and I am so glad that you enjoyed the chicken – it is a favorite around here as well!

  9. Laura says:

    I made this last night! I had everything on hand already, except the buttermilk (which you can easily make with regular milk + lime juice). Anyway it came out great. The bread crumbs really stuck and it was so flavorful. Thanks for the recipe. Definitely a keeper.

  10. JKC says:

    This is soooo good!! thanks for posting!!

  11. vicks says:

    I’ve been lurking around here for MONTHS, and finally got down to trying the Beer Pasta With Sausages dish, and now, this one! The beer one worked pretty fine, though I might have overcooked it a little. I accidentally bought fillet instead of a slab of breast, so it turned out to be more like chicken tenders. This one turned out a wee bit dry but my brother liked it nevertheless! It was pretty satisfying though. Thanks so much for sharing! I think your site is really wonderful!

  12. Ly-Ly says:

    I tried this yesterday and both my boyfriend and I loved the chicken this way! It’s easy, quick and tastes sooo great due to the delicious herbs. Thanks so much for posting this recipe, it’s the second that I’ve tried from your blog. :-)

  13. Danabot says:

    Thank you for posting this, Sydney! I made this for dinner tonight and my husband and I both liked it very much. I didn’t have onion powder or thyme so I threw in about an 1/8 tsp each cumin, ginger and dill weed just for the fun of it. Whether that made any difference is debatable, but it was very good. I’m definitely saving this recipe for future use. Thanks!

  14. dorie says:

    this is my husband’s favorite… he is not a fan of fried foods but I am so this one is a very good compromise! thank you very much for sharing this!

  15. Susie says:

    Hey! I made this for dinner and it was fantastic in so many ways. However, I couldn’t get the bottoms of the chicken to brown properly and crispily — is it because I oiled the foil? They were quite soggy (albeit nicely soggy). Thanks!

  16. This looks really good. I’m interested to see how the smokey paprika affects the taste. Adding a few chopped pecans might add some really great flavors as well. Maybe a bit of parmesean too. Thanks for sharing!

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