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.
These are your ingredients for preparing the 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.
Now for your breading ingredients.
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.
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.
When you’re ready, serve with mashed potatoes, vegetables, or whatever you like. Just enjoy!
- 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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.