Savory Oven-Fried Chicken Recipe

4 1 1
Savory Oven-Fried Chicken Recipe
Savory Oven-Fried Chicken Recipe photo by Taste of Home
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Savory Oven-Fried Chicken Recipe

Read Reviews
4 1 1
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 50 min.

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

Directions

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.
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.
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: 355 calories, 8g fat (2g saturated fat), 153mg cholesterol, 394mg sodium, 10g carbohydrate (1g sugars, 2g fiber), 58g protein.

  • 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
  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

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mardii User ID: 7815905 193656
Reviewed Sep. 26, 2014

"What lovely juicy chicken!"

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