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."
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boneless, skinless chicken breasts
crushed herb-seasoned stuffing mix
ground black pepper
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!!
Three & a half for moistness. Two & a half for taste. I even had all the right ingredients, too. (Rarely happens) Well ... kinda like not hard, but densely flavored stuffing coated chicken? 'Not that it was bad, but ... I'll season up Nanny's version with breadcrumbs & panko next time. 'Heard about buttermilk marinade before, but this was the first time trying. It's good, & easy.
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 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. I also drizzled a little melted butter over the top for a little extra flavor. That all worked out just 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.
We really, really liked this! I didn't have the herb seasoned stuffing so I used some Italian breadcrumbs. Other than that, I followed the recipe exactly!! I really appreciated the hint by the submitter to use a spatula instead of tongs so as not to lose that yummy coating. I think the buttermilk made it very tasty and tender. I had to use a little more oil to let them "fry" in the oven.. excellent dinner with a baked potato!!
A big hit with my family. I found it a bit bland. I didn't have peanut oil so I used 1 1/2 Tbsp of olive oil and 1/2 Tbsp of sesame oil which gave a slight nutty taste. I used chicken strips and cut the cooking time to 20 min/20 min. Accidentally got Vidalia onion salad dressing on the chicken [on the plate] and it was tasty so plan on adding some of that to the egg mixture next time.
I had a small frying chicken but really wanted to try this recipe. Had to substitute panko bread crumbs for the stuffing mix. I added some Bada Bing Bada Banged Potato "spice mixture" (AR recipe) to the crumbs. Baked on a foil-lined cooking sheet. It's the first time I've used a buttermilk marinade and I'll now be trying it with other chicken recipes as well. The chicken was delicious ... very moist and tender. Thanks so much for sharing your recipe Judy.
This recipe was everything it claimed to be. I did not have herb seasoned stuffing, but processed Stove Top Chicken Stuffing in the food processor and it worked fine! I love fried chicken and this satisfied without the greasy mess.
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Juicy Oven-Fried Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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