Oven-Fried Chicken

This isn’t so much a healthier version of fried chicken ~ I haven’t done the stats on it, but I’m pretty sure it’s not much “healthier” than regular fried chicken ~ but it’s certainly a tasty alternate version of regular fried chicken. Super simple, I can whip this up in 30 minutes with only about 10 minutes of work on my part. The rest is cooking time.

As with all recipes, your cooking time may vary. Always insure chicken is fully cooked ~ white meat all the way through, no pink juices ~ before serving and eating.

4-6 boneless, skinless chicken breasts

2 cups buttermilk

1 cup seasoned breadcrumbs

1 1/2 cups flour (I use organic white whole wheat flour)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

salt & pepper to taste

cooking oil of your choice

Wash chicken breasts in cold water; pat dry. In a shallow glass casserole dish, lay out chicken pieces and cover with buttermilk. Marinate chicken with buttermilk in refrigerator, covered, for at least 4 hours or overnight, turning chicken over occasionally.

Preheat oven to 350 degrees.

In a shallow pie pan or bowl, mix together breadcrumbs, flour, garlic powder, onion powder, paprika, salt and pepper. Remove chicken from buttermilk and coat each piece thoroughly with flour mixture.

Heat about 1 inch of oil in large, heavy skillet on medium high. Once oil is hot, cook chicken in oil about 3 minutes on each side, until coating is light brown (the pieces will continue to cook and brown in the oven). Work in batches if necessary; don’t crowd the chicken. Remove chicken from oil and place each piece on a metal baking rack set on a sheet pan covered with foil. Bake chicken for 20 to 30 minutes, until chicken is no longer pink in the middle and juices run clear. Bake a couple of minutes extra if you desire a crispy coating.

There are a myriad of ingredients used to make the coating on fried chicken. Feel free to experiment by adding chili powder, cayenne pepper, basil, oregano, sage, adobo seasoning, seasoned salt, or any other herbs or seasonings you like.


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About Trish

Trish describes herself as a true mountain girl and lover of all winter sports, including curling. Even though she longs to be near her beloved mountains, Trish is happy to bloom wherever God plants her. A military wife (USAF, retired), mom of 3, veteran homeschooler, and nana to two of the most beautiful grandchildren ever, Trish enjoys reading, photography and fiber arts (i.e. knitting and crochet). Trish's heart is to mentor and minister to other women, emphasizing the importance of a relationship with Christ and finding significance through that relationship. She and her husband Roger currently live and bloom in Arkansas. Trish is co-founder of A Martha Heart; in addition to her responsibilities as a managing partner of A Martha Heart, she loves her jobs as wife, mom and nana, and is optimistic each day about what God may bring into her life next.

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