Crispy Juicy Oven-Fried Chicken Breasts

Crispy Juicy Oven-Fried Chicken Breasts

Judy in Delaware 21

"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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1 h 10 m servings 474 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1178 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 25 Ratings

Most helpful positive review

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

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? ...

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!!

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!

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...

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...

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 th...

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 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...

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 reci...

If you look at the photo I submitted - there is no need to turn the chicken if you bake it on a rack. Just remember to spray with Pam before putting in the oven. The only change I would do nex...