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Crusted Baked Chicken

 Crusted Baked Chicken
Coating your chicken with flour before dipping it in buttermilk and rolling it in crumbs, help make it crisp. Moist and tender, this mouth- watering chicken is covered with a seasoned bread-crumb mixture and then baked golden brown.
6 ServingsPrep: 20 min. + standing Bake: 55 min.


  • 1 cup dry bread crumbs
  • 1 tablespoon seafood seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Creole seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 3/4 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1 broiler/fryer chicken (4 to 5 pounds), cut up
  • 1 tablespoon butter, melted


  • In a shallow bowl, combine the first eight ingredients. Place
  • buttermilk and flour in separate shallow bowls. Coat chicken with
  • flour, then dip in buttermilk and coat with bread crumb mixture.
  • Place on a greased 15-in. x 10-in. x 1-in. baking pan. Let stand for
  • 10 minutes.
  • Bake, uncovered, at 350° for 45 minutes. Drizzle with butter.
  • Bake 10-15 minutes longer or until juices run clear. Yield: 6
  • servings.
Nutritional Facts: 1 serving equals 463 calories,

2 of 2

Crusted Baked Chicken (continued)

Nutritional Facts: 22 g fat (7 g saturated fat), 123 mg cholesterol, 816 mg sodium, 22 g carbohydrate, 1 g fiber, 41 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now