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Savory Oven-Fried Chicken

 Savory Oven-Fried Chicken
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
4 ServingsPrep: 20 min. + marinating Bake: 50 min.


  • 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


  • 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

2 of 2

Savory Oven-Fried Chicken (continued)

Directions (continued)

  • servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.