Oven-Fried Chicken Recipe

Name: Oven-Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 2 tablespoons dijon mustard; 2 1/4 teaspoons salt; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons black pepper; 1 teaspoon hot pepper sauce; 8 whole chicken breast halves without skin; 2 1/2 cups corn flakes -- crushed; 3/4 cup fresh bread crumbs; 1/2 teaspoon poultry seasoning; 1/2 teaspoon paprika; 1/8 teaspoon cayenne pepper; 2 tablespoons vegetable oil

Servings: persons

2 cups buttermilk
2 tablespoons dijon mustard
2 1/4 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
8 whole chicken breast halves without skin
2 1/2 cups corn flakes -- crushed
3/4 cup fresh bread crumbs
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil

1
Whisk buttermilk, mustard, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon black pepper and hot sauce together in a large bowl. Add chicken, turn to coat well, cover and refrigerate at least one hour or overnight.
2
Adjust oven rack to upper-middle position and het oven to 400 degrees. Line rimmed baking sheet with foil, set wire rack on sheet and coat rack with cooking spray.
3
Gently toss corn flakes, bread crumbs, poultry seasoning, paprika, cayenne pepper and remaining garlic powder, salt and black pepper in a shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one oiece at a time, remove chicken from marinade and dredge in crumb mixture, firml pressing crumbs to all sides of the chiken. Place chicken on prepared rack, leaving 1/2 inch of space between each piece.
4
Bake until chicken is deep golden brown, juices run clear and therometer registers 160 degrees, 35 to 45 minutes.
5
Fiery Oven-Fried Chicken variation: Increase hot pepper sauce to 1 tablespoon. Replace 1/4 teaspoon of salt in crumb mixture with 1/2 teaspoon of chili powder and increase cayenne to 1/4 teaspoon.
6
Calories: 216, Fat: 6g, Fiber 1g

1350

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups buttermilk, 2 tablespoons dijon mustard, 2 1/4 teaspoons salt, 1 1/2 teaspoons garlic powder, and more.

Yes, Oven-Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Fried Chicken

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