Oven-Fried Chicken

Oven-Fried Chicken

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!

Oven-Fried Chicken

  • 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)
  1. Preheat oven to 375° F. Set a wire cooling rack inside a rimmed baking sheet and spray with non-stick spray.
  2. 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.
  3. 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.
  4. Place the chicken on the rack and bake for 40-45 minutes, or until crispy on the top.

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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!

Click here to download a PDF of this recipe!

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