With a Grateful Prayer and a Thankful Heart: Oven-fried Chicken Breasts

Thursday, April 7, 2016

Oven-fried Chicken Breasts

Moist on the inside with a nice crispy coating on the outside.
That's hard to achieve using skinless, boneless chicken breasts and baking in the oven.

This easy recipe by Judy in Delaware found on allrecipes alleviates the messy frying and extra oil by using the oven instead. Thick white breast meat that is deliciously moist with great flavor from a stuffing-mix coating.
The chicken breasts were large and thick and I was concerned they would not cook through but the time was right-on and they came out of the oven perfectly moist and no longer pink.
Oven-Fried Chicken Breasts
slightly adapted Allrecipes.com


Ingredients
6 boneless, skinless chicken breasts
2 cups buttermilk (you can substitute 2 Tbs white vinegar or fresh lemon juice plus enough whole milk to make 2 cups and allow to thicken for 5 minutes)
2 cups herb-seasoned stuffing mix, crushed with a rolling pin or mallet
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper

1 egg mixed with 1 tablespoon water

2 tablespoons vegetable oil

Directions
Place chicken breasts and buttermilk into a large glass bowl or resealable plastic bag, submerging chicken in buttermilk. Cover/Seal and refrigerate at least 1 hour. (I marinated for 2 hours and more would probably be even better)

Preheat oven to 400 degrees F.

Placed crushed herb-seasoned stuffing mix into a shallow bowl.

Mix flour, salt, and black pepper in a separate shallow bowl. 

Beat egg with water in a third bowl. 
Pour oil and brush onto the bottom of shallow baking pan.
Remove chicken from buttermilk, shaking off excess, and discard used buttermilk marinade. 
Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. 
Place coated chicken breasts into the pan brushed with oil.
Bake in the preheated oven for 25 minutes. With a spatula, flip each chicken breast over being careful to keep the coating on the chicken. 
Continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
perfectly delicious oven-fried chicken!

12 comments:

FlowerLady Lorraine said...

Thank you for this delicious recipe. Baked is better than fried.

FlowerLady

Pondside said...

I haven't baked chicken breasts for a while. This looks very good and I like the idea of marinating in buttermilk.

Ann said...

I love chicken no matter how it's made and this looks really good

Lynn said...

Very nice! And I'm sure it's flavorful with the stuffing:@)

podso said...

This looks so good. I have a somewhat similar recipe where you spread the breasts with mayo and then cover with breadcrumbs and parmesan cheese and bake at a high temperature. Moist! But I might try this one.

Nonnie said...

Thank you for this. I have been trying to bake and roast as much as possible. These look delicious.

corners of my life said...

Oh my, oh my - perfectly delicious indeed!

Dayle ~ A Collection of Days said...

I love chicken any way you cook it.

lindsey said...

This recipe looks wonderful and your photos are great as always!

FABBY'S LIVING said...

I love oven fried chicken, my favorite. I'm hungry looking at this recipe. Thank you for sharing pretty lady.
Have a fun weekend.
FABBY

Susan said...

Oh my GOODNESS, LDH. You have the BEST recipes. Susan

bp said...

We eat a lot of chicken. I'm going to save this to my Pinterest recipe board.

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