Recipe by Mary Ann Benzon
"Fried chicken doesn't get much better than this. It's really good."
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buttermilk baking mix
1 (2 to 3 pound)
whole chicken, cut into pieces
This is an incredibly easy and delicious recipe! I used boneless, skinless chicken breasts so it was healthy also. The flavor is great and smells good when it bakes. thanks for a great recipe!
Needed more salt in the walnut mixture. I didn't think it was anything special.
Great recipe, I put chicken on a rack in a pan to bake that way it gets crispy all over. and doesnt sit in grease. Thank you
My family and I really enjoyed this recipe. The baking mix was a good idea vice breadcrumbs. I used chicken breasts and added seasoning salt, pepper, and garlic powder to the baking mix. The last 20 minutes I turned up the temperature to 375 to make sure the breading was crispy.
Very simple and yummy! If you drain them on a paper towel after they are cooked they are not so greasy.
I substituted the whole chicken for chicken breast tenders. They came out delicious and perfectly crispy.
The only ingredient I did not add was the pecans. It is a great, easy recipe!
This was a nice alternative to the egg yolk/breadcrumb option for baked chicken. My husband and son loved it with some hot sauce on top! I used chicken tenders and baked them too long (they only need about 30 minutes) so it was a little dry. But the topping was nice and crispy. I left out the salt but otherwise made as written.
I have a very similar recipe but it includes a little curry and Old Bay seasoning. They add a depth to the flavors.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 270
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