The key to tender, delicious fried chicken is a good long soak in buttermilk. As it turns out, the same holds true for this roasted version of fried chicken. What you'll end up with is moist, delicious chicken on the inside, with a crunchy, crispy coating. That's exactly what I look for when I'm craving fried chicken.
Ingredients
Serves 4
Step 1
1. In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
Step 2
2. Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray.
Step 3
3. Remove the chicken from the marinade and season it with salt and pepper. Place the bread crumbs in a wide, shallow bowl. Dip the chicken into the bread crumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.
Nutrition Per Serving
To make this dish just a little more decadent without adding too many more calories, I like to grate some Parmesan or pecorino Romano into my bread crumbs. About 2 tablespoons should give you a nice cheesy flavor in your crust.
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Reviews (9)
Back to TopI'm not a fan of really large chickens or chicken parts--they just don't finish as well as smaller birds. I slice the large breasts lengthwise. Anyway, like some others, I had a short time to marinate (2 hours). Used homemade Panko crumbs, a little extra mustard, Parmesan, and a habanero red sauce. They came out fine using the directions. Served with tiny roasted potatoes, bell peppers, and onions and some fresh summer tomatoes. A nice dinner for a hot Sunday evening.
MikeKelley
Newbury Park, Ca.
7/28/2014
Not sure why this got such a good review. Maybe I didn't marinate the chicken long enough but the taste really was quite plain and sort of tasted like paper. My kids did not eat it
ebenhayon
Maplewood, nj
4/7/2014
We thought this was delicious! I added the cheese and used half Panko, half bread crumbs. I used a combination of boneless and bone-in breasts. The bone-in are MUCH better, they stay so moinst and tasty, the boneless are a bit dry. For those looking for it to be like real fried chicken, i don't beleive you will ever get the same texture or crunch with out frying. This is a great, healthier alternative.
lisam
Plover,WI
2/16/2014
Note to Yepytzme: I think that you will find that PANKO is actually Japanese.
kalviewdrive
冷溪,公元前加拿大
2/8/2014
I see by most of the comments that this recipe didn't create a crispy coating. My advice is, rather than using bread crumbs, use Panco (chinese bread crumbs), make everything VERY crispy.
Yepytzme
Canada
12/7/2013
I read this recipe and did a little research on similar ones I found online. I cooked these at a higher temperature for a shorter time, to get them a little crispier. I also used chicken tenders, rather than larger pieces of chicken. I thought it tasted pretty good, but next time will try using corn flakes instead of bread crumbs, to get them even crispier. But they were pretty good as is.
Garlicgoddess
Seattle
10/16/2013
I thought this was about the worst recipe for chicken I've ever made. Though it had a nice kick due to the hot sauce, and was very tender due to the 24-hour buttermilk bath, the coating was like nothing but sand. Combined with the tenderness of the meat, it was rather revolting. Just awful.
baenglish
Alexandria, VA
9/2/2013
I made this recipe exactly as stated. I did have 3 1/2 hours for chicken to marinate. I did have to cook my chicken longer than recipe stated, although, my breasts were thick and I live in the mountains. I thought the flavor was subtle, but nice. The crust was fine, just a little boring. I did add the parmesan to it. I'm not sure if it's the recipes fault, oven chicken just never achieves the thick crusty crunch you get from real fried chicken.
miapia1313
Denver, CO
8/31/2013
I only had one hour to marinate this and it turned out delicious - next time I plan to marinate for 24 hours, just to see if it would make a difference! I had to cook it 10 minutes longer than the recipe advised, but I live at 8,000 ft, so most things take longer to cook! Mashed potatoes and a mushroom & chard gravy were just bonuses!
Archerandbeamer
Granby, CO
8/28/2013
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