"Juicy oven baked chicken breasts with a spicy crumb coating." — AnnaG
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hot pepper sauce
boneless, skinless chicken breast halves
dry bread crumbs
One way to avoid a soggy crust is to bake the chicken on a rack. Take the rack out of a roasting pan or use a self standing a cooling rack. Set it on top of or inside (depending on whether or not is is a standing rack) the pan you're cooking the chicken on. Lay the chicken on the rack. Air will circulate under the chicken and the bottom will not be soggy.
Love the idea of this but it needs a lot more spice (heat and flavour). I didn't shallow fry before baking. Just put the chicken pieces on a roasting tray and sprayed all sides with olive oil. It turned out lovely, crisp and moist but just not enough flavour.
We love spicey food, (including the kids) so this recipe was right on target for us. I didn't have any buttermilk in the house, so I used ranch dressing. The flavor was great, so the next time I make this I'll use the dressing again. To help keep the coating on the chicken, you need to let it set. After breading, place the chicken in the fridge for about 30 minutes. I took the advice of another reviewer and placed the chicken on racks to help keep the bottom crispy. We really loved this! Thank you!
I make this all the time so glad I found it and tried it. IT'S A KEEPER!!! My family and I love it. I dip the chicken in egg before dredging in dry mixture, coating sticks to chicken better also makes thicker and crisper crust. Also tried bone in cut up chicken pieces done the same way just bake longer until juices run clear. Thank you Anna
This recipe was a winner at out house!
I refrigerated the chicken after breading as another reviewer suggested. If you still are having trouble making your breading stick, you may not be getting your frying pan hot enough before you put your chicken breasts in.
I turned my chicken breasts over halfway through the baking time, so both sides would be crispy.
The chicken came out very juicy and tender, and the crust was delicious. I'm going to kick up the hot sauce and cayenne next time I make this.
Wow, talk about a GREAT recipe!!! I didn't marinate the chicken in the buttermilk mixture. (I didn't have time) So, I just put some of the hot sauce (Chicken wing hot sauce is what I used) in a little bowl, and rolled the chciken in it till it was coated in the sauce before I coated it with the flour/bread crumb mixture. Also, I used vegetable oil instead of Olive Oil to pan fry it, because Olive Oil has that strong flavour, and I didn't want the chicken to tast like that. Anyway, SOOO yummy and crispy! Not at all greasy either. Deffinetly will be making this again!
Very yummy. I used Frank's hot sauce with this recipe. I took the advice of Linda McLean and let the chicken sit in the fridge after I coated it with the breadcrumbs, and they cooked perfectly. I skipped the oven part and just browned these in a little canola oil. You could taste the hot sauce in the chicken...I guess it soaked up the flavor and it was delicious. Thanks for sharing Anna.
Delicious and easy -- my husband loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Oven Fried Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 95
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