"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." — Judy in Delaware
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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!!
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 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.
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.
Perfect! Hands down, this is the best chicken I have ever eaten. This will be my go-to recipe from now on.
Chicken was delicious. Didn't have buttermilk, used 2% milk and 1 tbsp bottled lemon juice per cup of milk. Turned the chicken once; baked at 375 for 30 minutes and tested with thermometer. Husband loved it too. Will definitely make again.
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 is a very good chicken dish. I made a couple of changes as I am lactose intolerant. I used lactose free milk with lemon added to it to make it like buttermilk. I used my own seasoned breadcrumbs( personal preference) I used olive oil, that is what I had, and I added some fresh rosemary to it cause I like rosemary with chicken. I will make this again. Thank you Judy in Delaware for this wonderful recipe.
* 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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