Thursday, January 9, 2014

Crispy Oven Baked (Fried) Chicken

 Re-Post  Healthy and tasty too!

Fried taste but baked!  Yum  I adapted this recipe from People magazine.

Note: Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:


  • Milk (just under one cup)
  • 1 Tablespoon white vinegar or lemon juice


1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for. 

Happy Cooking from my kitchen to yours,

Recipe for Oven Baked (Fried Chicken)

1/3 cup 1% Buttermilk (I made my own with vinegar)  Easy to do:
1/4 cup fresh chives
1 tsp. Dijon mustard
1/4 tsp. hot sauce
4 skinless boneless chicken breasts (you can use bone-in chicken breasts)
Vegetable cooking spray
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup dry bread crumbs (I used Panko)
2 T. grated Parmesan or pecorino Romano cheese

Whisk together buttermilk and next 3 ingredients.  Add chicken to bowl;cover, refrigerate and allow to soak at least 30 minutes or overnight.
Preheat oven to 425. spray a rimmed cookie sheet with cooking spray. 

Remove chicken from buttermilk season with salt and pepper. Combine bread crumbs and cheese in a wide, shallow bowl.  Dip chicken in bread crumbs mixture turning once to coat well.  Place chicken on prepared baking sheet; generously spray with cooking spray.  Bake 25 to 30 minutes or until done.

Serve with lightly seasoned rice and a green veggie.  

original 4/11/13

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