Buttermilk Oven-Fried Chicken Breasts

Chef

Phillis Carey

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Cookbook

Fast and Fabulous Chicken Breasts

Published by Spoon and Whisk Productions

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This image courtesy of Joseph DeLeo

Editor's Note: If you want the delicious taste of fried chicken without frying the bird, then this recipe for Buttermilk Oven-Fried Chicken Breasts is for you! This easy chicken recipe uses a number of ingredients that you likely already have on hand, so you can get cooking right away. Just keep in mind the chicken must marinate in the buttermilk mixture for at least three hours before you apply the crust to the chicken breasts. You'll find this easy chicken recipe can be served with a number of your favorite side dishes, including this one for Green Beans Parmesan by the recipe's author.

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.

Serves4

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

Occasional Fresco, Birthday, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Graduation, March Madness, Picnic, Sports Party

Recipe CourseMain Course

MealDinner

Taste and TextureButtery, Cheesy, Crisp, Herby, Savory, Spiced

Ingredients

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

Are you looking for even more chicken recipes? Then you'll want to take a look at this collection of

Instructions

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 degrees F.
Drizzle chicken with melted butter and bake on the rack for 20 to 25 minutes or until cooked through and golden.