Photo: Oven-Fried Chicken Recipe
Ingredients
Marinade:
- 1 cup buttermilk
- 1/2 cup unflavored yogurt
- 2 teaspoons spicy brown mustard
- 2 teaspoons hot sauce (recommended: Louisiana)
- 2 teaspoons dried tarragon, 1 teaspoon chopped, if fresh
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 (2 1/2-pound) chicken, cut into serving pieces, or 4 to 6 boneless, skinless chicken breast halves
Breading:
- Cooking spray
- 1/2 cups all-purpose flour
- 1/2 cup plain oatmeal
For the marinade:
Directions
In a small bowl, mix together the buttermilk, yogurt, mustard, hot sauce, tarragon, paprika, and salt. Put the chicken in a heavy re-sealable plastic bag or a baking pan large enough to hold the pieces in one layer and pour the buttermilk over it. Seal the bag or cover the pan with plastic wrap and marinate in the refrigerator for about 8 hours.
For the breading:
Preheat the oven to 450 degrees F.
Grease a baking pan large enough to hold the chicken pieces in 1 layer.
Place the flour and oatmeal in a brown paper bag. One piece at a time, place the chicken in the bag and shake until coated. Place the pieces skin side down in the prepared baking dish. Continue until all the pieces are covered in the flour mixture. Bake for 40 to 45 minutes, turning once, until the chicken is golden brown.
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By dtwright37_11801250
San Antonio, TX
on April 13, 2009
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... but it wasn't this recipe. (For example, I used skin-on chicken thighs. I take a recipe as a general guide rather than something to be followed to the letter, so what I included has no apparent relation to what I read, except for using buttermilk as the marinade.
I'm posting here because my technique might be helpful. After marinating, I dredged the thighs in a flour mixture, then baked them on a rack set over a baking sheet. No sticking and no need to turn, since the heat could get under the chicken.
I'm making this again tonight, and will keep on keeping on with this method of "frying" chicken!
david
By jkurus_11665661
Caldwell, NJ
on April 11, 2009
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Nothing to write home about. I generously sprayed the dish, so I didn't have the problem of the skin/breading sticking to it.
The chicken was cooked nicely and very moist, so I'll probably use the marinade recipe again. However, the coating was just blah. It definitely didn't look like the picture.
It was ok in general.
By KentuckyRoyalty
Mayfield, Ky
on March 24, 2009
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We loved this recipe!! I sprayed the glass baking dish with Pam and I also used oil to coat the bottom. I used 11/2 cups buttermilk and 8 oz. plain yogurt. I upped all the 2 teaspoons of everything to 1 T. of everything. The best way to coat this, is not to shake it in a bag...the coating doesn't stick good this way, dredge it. This chicken is so good and has so much flavor...we will make it again and again!!!
Read all 15 reviews