Crispy Juicy Oven-Fried Chicken Breasts Recipe - Allrecipes.com
Crispy Juicy Oven-Fried Chicken Breasts Recipe
  • READY IN ABOUT hrs

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

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins

Footnotes

  • 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.
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Reviews More Reviews

May 19, 2013

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!!

 
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!

 

15 Ratings

Nov 10, 2013

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.

 
Oct 30, 2013

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.

 
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.

 
Dec 29, 2013

Delicious! Used butter instead of peanut oil as i didn't have any. Have made this several times. Very moist chicken!

 
Jul 30, 2013

Perfect! Hands down, this is the best chicken I have ever eaten. This will be my go-to recipe from now on.

 
Jan 08, 2014

The chicken is tender. The coating crisp.

 

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Nutrition

  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 52 g
  • 17%
  • Cholesterol
  • 119 mg
  • 40%
  • 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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About the Cook

 
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