Oven-fried Chicken Breasts are moist on the inside with a nice crispy coating on the outside. That’s hard to achieve using skinless, boneless chicken breasts and baking in the oven. Not with this recipe!Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
This easy recipe alleviates the messy frying and extra oil by using the oven instead. Thick white breast meat that is deliciously moist with great flavor from a stuffing-mix coating.
The chicken breasts were large and thick and I was concerned they would not cook through but the time was right-on and they came out of the oven perfectly moist and no longer pink.
Oven-Fried Chicken Breasts
slightly adapted Allrecipes.com
INGREDIENTS
- 6 boneless, skinless chicken breasts
- 2 cups buttermilk (you can substitute 2 Tbs white vinegar or fresh lemon juice plus enough whole milk to make 2 cups and allow to thicken for 5 minutes)
- 2 cups herb-seasoned stuffing mix, crushed with a rolling pin or mallet
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 egg mixed with 1 tablespoon water
- 2 tablespoons vegetable oil
DIRECTIONS
Place chicken breasts and buttermilk into a large glass bowl or resealable plastic bag, submerging chicken in buttermilk. Cover/Seal and refrigerate at least 1 hour. (I marinated for 2 hours and more would probably be even better).
Preheat oven to 400 degrees F.
Placed crushed herb-seasoned stuffing mix into a shallow bowl.
Mix flour, salt, and black pepper in a separate shallow bowl.
Beat egg with water in a third bowl.
Pour oil and brush onto the bottom of shallow baking pan.
Remove chicken from buttermilk, shaking off excess, and discard used buttermilk marinade.
Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat.
Place coated chicken breasts into the pan brushed with oil.
Continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
Perfectly delicious oven-fried chicken!
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We eat a lot of chicken. I'm going to save this to my Pinterest recipe board.
I love oven fried chicken, my favorite. I'm hungry looking at this recipe. Thank you for sharing pretty lady.
Have a fun weekend.
FABBY
This recipe looks wonderful and your photos are great as always!
Oh my, oh my – perfectly delicious indeed!
This looks so good. I have a somewhat similar recipe where you spread the breasts with mayo and then cover with breadcrumbs and parmesan cheese and bake at a high temperature. Moist! But I might try this one.
Very nice! And I'm sure it's flavorful with the stuffing:@)
I love chicken no matter how it's made and this looks really good
Thank you for this. I have been trying to bake and roast as much as possible. These look delicious.
I haven't baked chicken breasts for a while. This looks very good and I like the idea of marinating in buttermilk.
Thank you for this delicious recipe. Baked is better than fried.
FlowerLady