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Oven Fried Chicken


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  • 1 1/2 cups low-fat buttermilk
  • 2 tbs Dijon mustard
  • 1/2 tsp sweet paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 4 boneless, skinless chicken breasts, 6oz each
  • 2 1/2 cups panko bread crumbs
  • 3 tbsp canola oil
  • Salt and freshly ground black pepper


Servings 4


Step 1

Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts, turn to coat. Cover, refrigerate for 1 hour and up to 4 hours.

Preheat oven to 400 degrees. Adjust oven rack to upper-middle position. Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.

Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working on one breast at a time, remove chicken from the marinade and dredge in the crumb mixture. Place on rack. Bake until deep golden brown and an instant =read thermometer inserted into the center of the breast registers degrees, about 25 minutes.


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