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Oven-Fried Chicken

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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

Details

Servings 4
Adapted from parade.com

Preparation

Step 1

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.

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