Oven Fried Chicken

Here's a 21st-century take on a '60s TV dinner staple.
Photo by Emily G.

PREP TIME

10

minutes

TOTAL TIME

105

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

105

minutes

SERVINGS

4

servings

Ingredients

  • Ingredients:

  • 1 1/2

    cups low-fat buttermilk

  • 2

    Tbsp 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, 6 oz. each

  • 2 1/2

    cups panko bread crumbs

  • 3

    Tbsp canola oil

  • Salt and freshly ground black pepper

Directions

directions: 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. 2. Preheat oven to 400°F. Adjust oven rack to upper-middle position. 3. 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. 4. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray. 5. Working 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 160°F, about 25 minutes. KITCHEN COUNTER: Serves 4. Per serving: 310 calories, 9g carbs, 38g protein, 110mg cholesterol, 13g fat, 400mg sodium, and no fiber.

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