Oven-Fried Chicken

Oven-Fried Chicken

Photo by

  • Prep Time


  • Total Time


  • Servings



  • cups low-fat buttermilk

  • 2

    Tbsp Dijon mustard

  • ½

    tsp sweet paprika

  • ¼

    tsp garlic powder

  • ¼

    tsp onion powder

  • ¼

    tsp kosher salt

  • ¼

    tsp cayenne pepper

  • 4

    boneless, skinless chicken breasts, 6 oz. each

  • cups panko bread crumbs

  • 3

    Tbsp canola oil

  • Salt and freshly ground black pepper


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 (including remaining bread crumbs), 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.


Facebook Conversations