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Crispy Oven-Fried Chicken

4.1

(8)

Image may contain Food Fried Chicken and Bread
Crispy Oven-Fried ChickenCopyright © by Ben Fink Photography

The key to tender, delicious fried chicken is a good long soak in buttermilk. As it turns out, the same holds true for this roasted version of fried chicken. What you'll end up with is moist, delicious chicken on the inside, with a crunchy, crispy coating. That's exactly what I look for when I'm craving fried chicken.

Get Cheesy

To make this dish just a little more decadent without adding too many more calories, I like to grate some Parmesan or pecorino Romano into my bread crumbs. About 2 tablespoons should give you a nice cheesy flavor in your crust.

Recipe information

  • Yield

    Serves 4

Ingredients

1/3 cup 1% buttermilk
1/4 cup finely chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
4 bone-in chicken breasts (about 12 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dried bread crumbs

Preparation

  1. Step 1

    1. In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.

    Step 2

    2. Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray.

    Step 3

    3. Remove the chicken from the marinade and season it with salt and pepper. Place the bread crumbs in a wide, shallow bowl. Dip the chicken into the bread crumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.

Nutrition Per Serving

10g fat
342 calories
51 g protein
11 g carbohydrate
1 g fiber
268 mg sodium
#### Nutritional analysis provided by Other
Reprinted with permission from From Mama's Table to Mine by Bobby Deen, © 2013 by Bobby Deen Enterprises, LLC Born in Georgia BOBBY DEEN is the son of famous Food Network host and bestselling cookbook author Paula Deen, as well as the host of his own show, the Cooking Channel's Not My Mama's Meals. Bobby, along with his brother, Jamie, got his start in the food business in 1989 delivering sandwiches as part of his mother's business, The Bag Lady. The three Deens then joined forces to open a restaurant, The lady & Sons, in Savannah. Bobby is a regular guest on Today, Good Morning America, Rachel Ray, and The Dr. Oz Show. He is a frequent guest on many Food Network Shows, including Paula's Home Cooking. Writer MELISSA CLARK's work appears in The New York Times, Food & Wine, Martha Stewart, and Real Simple. She has also collaborated on more than twenty cookbooks, one of which received both a James Beard Award and the Julia Child Cookbook Award in 2000.
TagsFried ChickenAmericanChicken BreastChickenPoultryButtermilkDairyMainDinnerLunchNut FreeEasyOven BakeCookbooks

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