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Spicy Oven Fried Chicken
SUBMITTED BY:
AnnaG
PHOTO BY:
Sarah Jane
"Juicy oven baked chicken breasts with a spicy crumb coating."
RECIPE RATING:
Read Reviews
(68)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
9 Hrs
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup buttermilk
1/4 cup hot pepper sauce
4 boneless, skinless chicken breast halves
1 cup dry bread crumbs
1/2 cup all-purpose flour
2 teaspoons onion powder
1 teaspoon cornstarch
1 teaspoon white sugar
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
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DIRECTIONS
In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.
FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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REVIEWS
Reviewed on Jul. 23, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Jul. 23, 2003
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!
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21 users found this review helpful
We love spicey food, (including the kids) so this recipe was right on target for us. I didn't...
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Reviewed on Nov. 2, 2002 by
Esmee
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Esmee
Nov. 2, 2002
Delicious and easy -- my husband loved it!
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16 users found this review helpful
Delicious and easy -- my husband loved it!
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Reviewed on Aug. 12, 2005 by Brenda K.
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Brenda K.
Aug. 12, 2005
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
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14 users found this review helpful
I make this all the time so glad I found it and tried it. IT'S A KEEPER!!! My family and I...
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Reviewed on May 14, 2003 by
AnnaG
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AnnaG
May 14, 2003
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.
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11 users found this review helpful
One way to avoid a soggy crust is to bake the chicken on a rack. Take the rack out of a...
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Reviewed on Sep. 12, 2003 by
PATSY HENNESSEY
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PATSY HENNESSEY
Sep. 12, 2003
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.
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9 users found this review helpful
This recipe was a winner at out house! I refrigerated the chicken after breading as another...
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Reviewed on Jul. 23, 2003 by
JOSIE
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JOSIE
Jul. 23, 2003
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.
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8 users found this review helpful
Very yummy. I used Frank's hot sauce with this recipe. I took the advice of Linda McLean and...
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Reviewed on Mar. 30, 2006 by
Chelsey Wolnowski
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Chelsey Wolnowski
Mar. 30, 2006
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!
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7 users found this review helpful
Wow, talk about a GREAT recipe!!! I didn't marinate the chicken in the buttermilk mixture. (I...
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Reviewed on Jun. 22, 2003 by KIJEST
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KIJEST
Jun. 22, 2003
this was my first attempt at fried chicken, i made it last night. i used drumsticks instead of breasts and it was very good. kind of spicy, but not overwhelmingly so. i thought the crust could've used more salt though.
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7 users found this review helpful
this was my first attempt at fried chicken, i made it last night. i used drumsticks instead...
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Reviewed on Jun. 22, 2003 by nrr5366
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nrr5366
Jun. 22, 2003
This recipe was an excellent combination of flavors. I will make this one again. I did add an egg to the mixture so that the bread crumbs would stick better and it worked out very well.
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7 users found this review helpful
This recipe was an excellent combination of flavors. I will make this one again. I did add an...
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