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Spicy Oven Fried Chicken Recipe
Spicy Oven Fried Chicken Recipe photo by Taste of Home

Spicy Oven Fried Chicken Recipe

Publisher Photo
My family loves this chicken recipe. The coating keeps the chicken nice and moist, and with the taste enhanced by marinating, the result is delicious.
TOTAL TIME: Prep: 20 min. + marinating Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 35 min.
MAKES: 8 servings

Ingredients

  • 2 cups buttermilk
  • 2 tablespoons Dijon mustard
  • 2 teaspoons salt
  • 2 teaspoons hot pepper sauce
  • 1-1/2 teaspoons garlic powder
  • 8 bone-in chicken breast halves, skin removed (8 ounces each)
  • 2 cups soft bread crumbs
  • 1 cup cornmeal
  • 2 tablespoons canola oil
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley flakes

Nutritional Facts

1 chicken breast half equals 296 calories, 7 g fat (2 g saturated fat), 103 mg cholesterol, 523 mg sodium, 15 g carbohydrate, 1 g fiber, 40 g protein.

Directions

  1. In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour or overnight.
  2. Drain and discard marinade. In a large resealable plastic bag, combine the bread crumbs, cornmeal, oil and seasonings. Add chicken, one piece at a time, and shake to coat. Place on a parchment paper-lined baking sheet. Bake at 400° for 35-40 minutes or until a meat thermometer reads 170°. Yield: 8 servings.
Originally published as Oven Fried Chicken in Reminisce February/March 2010, p50

Nutritional Facts

1 chicken breast half equals 296 calories, 7 g fat (2 g saturated fat), 103 mg cholesterol, 523 mg sodium, 15 g carbohydrate, 1 g fiber, 40 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Spicy Oven Fried Chicken

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 1, 2012

I used Panko breadcrumbs instead to make the coating more crunchy.

MY REVIEW
Reviewed May. 7, 2012

I used Italian bread crumbs instead of "soft bread crumbs." It is an excellent recipe, esp for chicken that isn't very tender and moist to start with...

MY REVIEW
Reviewed Feb. 24, 2011

Very good. Made with baked potato and veggies. Great meal. You will love this.

MY REVIEW
Reviewed Oct. 17, 2010

The long soak in buttermilk results in very moist chicken, and the coating is very well-seasoned without being too spicy.

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