Buttermilk Oven-Fried Chicken Breasts
It’s just like fried chicken but without the frying and without the bones. Soaking the chicken in the buttermilk not only gives it flavor like any marinade but it also makes it melt in your mouth.
Total Timeunder 4 hours
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Taste and Texturebuttery, cheesy, crisp, herby, savory, spiced
- 4 boneless skinless chicken breast halves
- ¾ cup buttermilk
- ½ cup sliced onion
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon hot pepper sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup plain dry breadcrumbs
- ¼ cup flour
- ¼ cup freshly grated Parmesan cheese
- 2 teaspoons dried thyme
- ½ teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 3 tablespoons unsalted butter, melted
Trim chicken and pound between two sheets of plastic wrap to an even ½-inch thickness.
Combine buttermilk, onion, garlic, oil, hot pepper sauce, mustard, dried thyme, salt and pepper in a medium bowl. Add the chicken breasts pressing down to submerge completely.
Cover and refrigerate at least 3 hours and up to 1 day, turning chicken occasionally.
For the breading, combine the breadcrumbs, flour, cheese, thyme, paprika and cayenne in a pie plate. Set a rack on a foil-lined baking sheet.
Remove chicken from buttermilk and dredge in the breadcrumbs, turning and coating well. Place chicken on the rack and refrigerate for 1 hour to set the crust.
Preheat oven to 425°F.
Drizzle chicken with melted butter and bake on the rack for 20 to 25 minutes or until cooked through and golden.
2005 Phillis M. Carey