Oven-Fried Chicken (America's Test Kitchen) Recipe

Name: Oven-Fried Chicken (America's Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 2 tablespoons Dijon mustard; salt; 1 ½ teaspoons garlic powder; pepper; 1 teaspoon hot pepper sauce; 8 (10 ounce) bone-in skin-on chicken breast halves (10 to 12 oz each); 1 slice high-quality sandwich bread, torn into quarters; 2 ½ cups crushed corn flakes; ½ teaspoon poultry seasoning; ½ teaspoon paprika; ⅛ teaspoon cayenne pepper; 2 tablespoons vegetable oil

Servings: persons

2 cups buttermilk
2 tablespoons Dijon mustard
salt
1 ½ teaspoons garlic powder
pepper
1 teaspoon hot pepper sauce
8 (10 ounce) bone-in skin-on chicken breast halves (10 to 12 oz each)
1 slice high-quality sandwich bread, torn into quarters
2 ½ cups crushed corn flakes
½ teaspoon poultry seasoning
½ teaspoon paprika
⅛ teaspoon cayenne pepper
2 tablespoons vegetable oil

1
Whisk the buttermilk, mustard, 2 t salt, 1 t of the garlic powder, 1 t black pepper and the hot sauce together in a bowl.
2
Remove skin from chicken, add the chicken, turn to coat well, cover and refrigerate at least 1 hour.
3
Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees.
4
Line a rimmed baking sheet with foil, place a wire rack on top, and coat the rack with vegetable oil spray.
5
Pulse the bread in a food processor to coarse crumbs, about 8 pulses.
6
Gently toss the cornflakes, breadcrumbs, remaining 1/2 t garlic powder, 1/2 t black pepper, 1/4 t salt, poultry seasoning, paprika, and cayenne pepper in a shallow dish until well combined.
7
Drizzle the oil over the crumbs and toss until well coated.
8
Working with one piece at a time, remove the chicken from the marinade and dredge in the crumb mixture, firmly pressing the crumbs onto all sides of the chicken.
9
Place the chicken on the prepared wire rack, leaving 1/2 inch of space between each piece.
10
Bake until the chicken is deep golden brown and the thickest part registers 160 degrees on an instant-read-thermometer, 35-45 minutes.

1349

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, salt, 1 ½ teaspoons garlic powder, and more.

Yes, Oven-Fried Chicken (America's Test Kitchen) 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 (America's Test Kitchen)

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