One of my most-favorite magazines is Real Simple; my mom got me a subscription to it when I was still in college and I am glad that she renews it every year. It’s great for organization tips, gift ideas, and even recipes like this one! I’ve used their Oven Fried Chicken recipe for bone-in chicken breasts, tenders and bites and it always turns out great. Over the years, Bill and I have tweaked some of the spices to get it to our tastes and I think we’ve come up with a great combo. This chicken keeps the buttermilk creaminess in the crust while still crisping up in the oven and remaining juicy throughout. I recommend it for both chilly winter nights and warm summer days, especially with ketchup and corn-on-the-cob as your side!
- 1 teaspoon paprika
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup buttermilk
- 4 large chicken breasts
- 1½ cup finely crushed crackers (such as Ritz or saltines)
- Preheat oven to 375° F. Set a wire cooling rack inside a rimmed baking sheet and spray with non-stick spray.
- In a casserole dish that will hold all of your chicken, combine ½ teaspoon paprika, ½ teaspoon thyme, salt, pepper and buttermilk. Add the chicken and turn to coat.
- Combine crackers, ½ teaspoon paprika and ½ teaspoon thyme in a shallow bowl. Piece by piece, remove the chicken from the buttermilk mixture and coat with the crackers, pressing gently to help the crust stick.
- Place the chicken on the rack and bake for 40-45 minutes, or until crispy on the top.
A crispy and flavorful crusted chicken with none of the mess and less fat than traditional fried chicken, this recipe is delicious for a large entree or as a snack if you use smaller pieces. Customize the spices to make this dish your own with your favorite flavors!