Oven-Fried Chicken

1. 1

   Remove skin from chicken and discard.

2. 2

   In a large bowl, toss chicken with buttermilk, garlic, salt, and pepper.

3. 3

   Marinate at room temperature 30 minutes (or refrigerate, covered, up to overnight).

4. 4

   Meanwhile, preheat oven to 425F.

5. 5

   In a food processor, pulse bread until coarse crumbs form.

6. 6

   Transfer to a rimmed baking sheet and toss with the oil.

7. 7

   Spread evenly and bake crumbs until golden brown, 8 to 12 minutes, tossing twice.

8. 8

   Transfer to a large bowl.

9. 9

   Set a wire rack over the baking sheet.

10. 10

    Working with one piece at a time, lift chicken from buttermilk mixture and dredge in breadcrumbs.

11. 11

    Transfer chicken to rack.

12. 12

    Bake chicken, without turning, until cooked through, 30 to 40 minutes, tenting with foil if crust is browning too quickly.

13. 13

    Serve warm.

14. 14

    When dredging the chicken in breadcrumbs, work with one piece at a time, and allow excess marinade to drip off before coating; this will prevent lumps.

15. 15

    Turn the chicken to coat completely, and pat the crumbs firmly to adhere.

16. 16

    (Per Serving)

17. 17

    Calories: 385

18. 18

    Fat: 16.6g (2.7g Saturated Fat)

19. 19

    Protein: 39.5g

20. 20

    Carbohydrates: 18.3g

21. 21

    Fiber: 2.9g

* Per serving · 4 servings · Values may vary.

No additional tips available.