Crispy Juicy Oven-Fried Chicken Breasts Recipe -
Crispy Juicy Oven-Fried Chicken Breasts Recipe

Crispy Juicy Oven-Fried Chicken Breasts

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
  4. Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
  5. Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
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  • Cook's Note:
  • Chicken may have to be turned more than once to achieve the crispiness you desire. The buttermilk marinade is essential and will keep the chicken very tender and moist.

Reviews More Reviews

Most Helpful Positive Review
May 19, 2013

As the submitter of this recipe, thought I'd just's much better to turn the chicken using a spatula rather than tongs. Don't want to lose any of that crispy coating!!

Most Helpful Critical Review
Feb 26, 2015

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.

May 28, 2013

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!

May 06, 2015

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.

Mar 25, 2015

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!!

Aug 13, 2013

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.

Jan 08, 2014

This was so good! I made it with split breasts because that's what I had and sprayed both the pan and chicken with Pam rather than using oil, but it was a hit! We'll make it again. Thanks for submitting!

Jan 06, 2014

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.


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  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 52 g
  • 17%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 35.1 g
  • 70%
  • Sodium
  • 1178 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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