Savory Oven-Fried Chicken Recipe
Savory Oven-Fried Chicken Recipe photo by Taste of Home

Savory Oven-Fried Chicken Recipe

Publisher Photo
You won't believe how moist this chicken is. It has a nicely seasoned crumb crust that bakes up to a golden color. It's tasty, healthy and easy.—Ranee Bullard, Evans, Georgia
TOTAL TIME: Prep: 20 min. + marinating Bake: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 50 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon hot pepper sauce
  • 4 bone-in chicken breast halves (12 ounces each), skin removed
  • 1/2 cup whole wheat flour
  • 1-1/2 teaspoons paprika
  • 1 teaspoon baking powder
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray

Nutritional Facts

1 chicken breast half equals 355 calories, 8 g fat (2 g saturated fat), 153 mg cholesterol, 394 mg sodium, 10 g carbohydrate, 2 g fiber, 58 g protein.

Directions

  1. In a large resealable plastic bag, combine the buttermilk, mustard, garlic and pepper sauce. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade.
  2. In a large resealable plastic bag, combine the flour, paprika, baking powder, thyme, salt and pepper. Add chicken, one at a time, and shake to coat.
  3. Place chicken bone side down on a rack in a shallow baking pan. Spritz chicken with cooking spray. Bake, uncovered, at 425° for 50-60 minutes or until a meat thermometer reads 170°. Yield: 4 servings.
Originally published as Savory Oven-Fried Chicken in Taste of Home Winning Recipes 3 2012, p145

Nutritional Facts

1 chicken breast half equals 355 calories, 8 g fat (2 g saturated fat), 153 mg cholesterol, 394 mg sodium, 10 g carbohydrate, 2 g fiber, 58 g protein.

Full-Bodied White Wine

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

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