Oven Fried Chicken
Oven Fried Chicken: A crispy coated chicken cooked in the oven, but resembles a fried chicken. You get all the crunch, flavor, and juiciness without the added oil.
Servings: 8
Calories: 626kcal
Ingredients
- 2 cups buttermilk
- 2 tablespoons Dijon mustard
- Salt
- 1 ½ teaspoons garlic powder
- Pepper
- 1 teaspoon hot pepper sauce
- 8 bone in skin on split chicken breasts skin removed and ribs trimmed (10 to 12 ounces each)
- 1 slice high quality sandwich bread torn into quarters
- 2 ½ cups crushed cornflakes
- ½ teaspoon poultry seasoning
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 2 tablespoons vegetable oil
Instructions
- Place cornflakes into a plastic zip top bag, and use a rolling pin to break them into pieces. Set aside.
- Whisk the buttermilk, mustard, 2 teaspoons salt, 1 teaspoon of the garlic powder, 1 teaspoon black pepper, and hot sauce together in a large bowl.
- Add the chicken, turn to coat well, cover with plastic wrap, and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F with oven rack at upper middle position.
- Line a rimmed baking sheet with foil, place a wire rack on top, and coat the rack with vegetable oil spray.
- Prepare coating by pulsing the bread in a food processor to coarse crumbs, about 8 pulses. Then gently toss the cornflakes, breadcrumbs, remaining ½ teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon salt, poultry seasoning, paprika, and cayenne together.
- Place in a shallow dish. Drizzle oil over the crumb mixture and toss until well coated.
- Coat chicken: Working with one piece at a time, remove the chicken from the marinade and dredge in the crumb mixture, firmly pressing the crumbs into all sides of the chicken. Use your hands to press the crumb mixture into place.
- Place the chicken on the prepared wire rack, leaving ½ inch of space between each piece so there is room for air to flow between and help it get crispy!
- Bake 35-45 minutes, until the chicken is deep golden brown and the thickest part registers 160 degrees on an instant read thermometer.
- Remove from oven and let chicken rest 5 minutes before serving.
Notes
The Crunchiest Choice:
Cornflakes made the crispiest coating for oven fried chicken. Although at first glance it may seem easier to buy a box of ready-made cornflake crumbs, the texture was too fine for the dish. Just crush regular cornflakes yourself by placing them in a plastic zip top bag, and using a rolling pin to break them into pieces. What You Can Do Ahead Of Time:
The chicken can be marinated in the buttermilk mixture and refrigerated for up to 24 hours. The dry ingredients can be combined in a zipper-lock bag. When ready to cook the chicken, toss the crumb mixtures with the oil, coat the chicken, and bake.
Cornflakes made the crispiest coating for oven fried chicken. Although at first glance it may seem easier to buy a box of ready-made cornflake crumbs, the texture was too fine for the dish. Just crush regular cornflakes yourself by placing them in a plastic zip top bag, and using a rolling pin to break them into pieces. What You Can Do Ahead Of Time:
The chicken can be marinated in the buttermilk mixture and refrigerated for up to 24 hours. The dry ingredients can be combined in a zipper-lock bag. When ready to cook the chicken, toss the crumb mixtures with the oil, coat the chicken, and bake.
Nutrition
Calories: 626kcal | Carbohydrates: 67g | Protein: 46g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 786mg | Potassium: 624mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1651IU | Vitamin C: 16mg | Calcium: 104mg | Iron: 23mg