BUTTERMILK OVEN FRIED CHICKEN RECIPES

BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN - FOOD.COM

Buttermilk Panko-Crusted Oven Fried Chicken - Food.com image

This is the best oven fried chicken I've ever made, hands down. The buttermilk marinade makes for deliciously juicy chicken and the panko comes out crispy every time. Prep time doesn't include marinating time.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 pieces, 3 serving(s)

Number Of Ingredients 9

Ingredients

6 skinless chicken thighs
1 cup buttermilk
1 teaspoon dried thyme (less if ground)
1/4 teaspoon cayenne pepper
1 tablespoon garlic powder
1 1/2 cups panko breadcrumbs
2 eggs, beaten
1 tablespoon all-purpose seasoning (with salt)
pepper

Steps:

Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
Preheat the oven to 400 degrees.
Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
Place breaded chicken on a foil-lined baking sheet.
Spray chicken with a little non-stick spray.
Bake for 25-30 minutes, until coating is crispy and juices run clear.

Nutrition Facts : Calories 403.7, FatContent 10, SaturatedFatContent 3, CholesterolContent 195.3, SodiumContent 601.1, CarbohydrateContent 45.8, FiberContent 2.9, SugarContent 7.5, ProteinContent 30.8

OVEN-FRIED BUTTERMILK CHICKEN RECIPE - FOOD.COM

Oven-Fried Buttermilk Chicken Recipe - Food.com image

Make and share this Oven-Fried Buttermilk Chicken recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 fresh chicken
3/4 cup buttermilk
1 cup flour
1 1/2 teaspoons poultry seasoning (optional)
1 teaspoon paprika
1/2 teaspoon seasoning salt
1/4 cup margarine or 1/4 cup butter

Steps:

PREP: Heat oven to 425F.
CLEAN: Wash hands.
Place buttermilk in shallow dish.
On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
Dip chicken in buttermilk to coat completely.
Dredge in flour mixture to cover completely.
Place on clean sheet of waxed paper.
In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
Place chicken skin side down in pan.
CLEAN: Wash hands.
Notes: CHILL: Refrigerate leftovers immediately.
Chicken may also be deep-fried.
COOK: Bake chicken at 425F for 30 minutes.
Carefully turn chicken over.
Bake 30 minutes more or until internal juices of chicken run clear.
(Or insert instant-read meat thermometer in thickest part ot chicken).
(Temperature should read 170°F for white meat, 180°F for dark meat).

Nutrition Facts : Calories 285.6, FatContent 15.7, SaturatedFatContent 4.2, CholesterolContent 57.9, SodiumContent 130.2, CarbohydrateContent 17.6, FiberContent 0.7, SugarContent 1.6, ProteinContent 17.3

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