Prep time: 30 mins | Cook time: 20 mins | Marinating time: 1 hr | Total time: 1 hr 50 mins | Servings: 6
These oven-baked chickens are crispy on the outside and tender/juicy inside. Super easy to make and hassle-free!
INGREDIENTS :
Marinade:
- 2 lbs chicken breast cut into strips (or use tenders)
- 1 c. buttermilk
- ½ lemon juice only
- ½ tsp salt
- ¼ tsp garlic powder
- ½ tsp ground paprika
- ¼ tsp onion powder
- freshly ground black pepper to taste
Dry coating:
- 4 tbsp plain bread crumbs panko or regular both work
- 1 ¼ c. white flour
- ½ tsp baking powder
- 2-3 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground paprika
- ½ tsp ground black pepper
- ½ tbsp salt or less to taste
Wet coating:
- ⅔ c. buttermilk
- 2 large eggs
For the pan:
- ⅓ c. butter
DIRECTIONS :
Step 1: In a large bowl, place the marinade ingredients except for the chicken. Mix well until combined. Now, add the pieces of chicken and toss to coat well. Cover the bowl and place in the fridge for at least 1 hour or overnight. Alternately, you can place everything in a Ziploc bag, massage the chicken for a couple of minutes, and refrigerate for 10 minutes.
Step 2: Prepare the oven. Preheat it to 410 degrees F or 210 degrees C. Place a rimmed roasting or baking pan in the oven.
Step 3: In a large bowl, mix the dry coating ingredients.
Step 4: For the wet coating, whisk the eggs with 2/3 cup buttermilk in a separate bowl until well combined.
Step 5: Remove the chicken from the marinade, shaking the excess off. Dredge the chicken in the flour mixture and shake the excess off. Then, dip in the egg mix, evenly coating the chicken. Coat the chicken again in the flour mixture and shake the excess off.
Step 6: On the hot pan, melt the butter and add the chicken on top without overcrowding the pan. Place in the preheated oven and bake the chicken for about 10 to 12 minutes. Flip and continue to bake for an additional 5 to 10 minutes. Set the oven to broil for a couple of minutes until the chicken is golden and crispy.
Step 7: Remove the pan from the oven and allow the chicken to sit for no more than 2 minutes to crisp them up. Serve and enjoy!
Nutrition Facts:
Serving: 1serving, Calories: 456kcal, Carbohydrates: 30g, Protein: 40g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 185mg, Sodium: 1764mg, Potassium: 809mg, Fiber: 1g, Sugar: 4g, Vitamin A: 795IU, Vitamin C: 6.6mg, Calcium: 143mg, Iron: 2.6mg
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN
Ingredients
- Marinade:
- 2 lbs chicken breast cut into strips (or use tenders)
- 1 c. buttermilk
- ½ lemon juice only
- ½ tsp salt
- ¼ tsp garlic powder
- ½ tsp ground paprika
- ¼ tsp onion powder
- freshly ground black pepper to taste
- Dry coating:
- 4 tbsp plain bread crumbs panko or regular both work
- 1 ¼ c. white flour
- ½ tsp baking powder
- 2-3 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground paprika
- ½ tsp ground black pepper
- ½ tbsp salt or less to taste
- Wet coating:
- ⅔ c. buttermilk
- 2 large eggs
- For the pan:
- ⅓ c. butter
Instructions
Step 1: In a large bowl, place the marinade ingredients except for the chicken. Mix well until combined. Now, add the pieces of chicken and toss to coat well. Cover the bowl and place in the fridge for at least 1 hour or overnight. Alternately, you can place everything in a Ziploc bag, massage the chicken for a couple of minutes, and refrigerate for 10 minutes.
Step 2: Prepare the oven. Preheat it to 410 degrees F or 210 degrees C. Place a rimmed roasting or baking pan in the oven.
Step 3: In a large bowl, mix the dry coating ingredients.
Step 4: For the wet coating, whisk the eggs with 2/3 cup buttermilk in a separate bowl until well combined.
Step 5: Remove the chicken from the marinade, shaking the excess off. Dredge the chicken in the flour mixture and shake the excess off. Then, dip in the egg mix, evenly coating the chicken. Coat the chicken again in the flour mixture and shake the excess off.
Step 6: On the hot pan, melt the butter and add the chicken on top without overcrowding the pan. Place in the preheated oven and bake the chicken for about 10 to 12 minutes. Flip and continue to bake for an additional 5 to 10 minutes. Set the oven to broil for a couple of minutes until the chicken is golden and crispy.
Step 7: Remove the pan from the oven and allow the chicken to sit for no more than 2 minutes to crisp them up. Serve and enjoy!
