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Crusted Baked Chicken Recipe
Crusted Baked Chicken Recipe photo by Taste of Home

Crusted Baked Chicken Recipe

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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.
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1 serving equals 463 calories, 22 g fat (7 g saturated fat), 123 mg cholesterol, 816 mg sodium, 22 g carbohydrate, 1 g fiber, 41 g protein.

Directions

  1. 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.
  2. Bake, uncovered, at 350° for 45 minutes. Drizzle with butter. Bake 10-15 minutes longer or until juices run clear. Yield: 6 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Crusted Baked Chicken in Country Extra September 2009, p49

Nutritional Facts

1 serving equals 463 calories, 22 g fat (7 g saturated fat), 123 mg cholesterol, 816 mg sodium, 22 g carbohydrate, 1 g fiber, 41 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Crusted Baked Chicken

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Reviewed Dec. 1, 2011

My husband and I love this recipe. We cook it often.

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