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Oven-Fried Chicken
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 1 hour 10 minutes
Source: Real Simple, Christopher Baker
1 tabelspoon | canola oil, for the rack |
1/2 teaspoon | paprika |
1 1/4 cups | buttermilk |
1 teaspoon | kosher salt |
1 teaspoon | black pepper |
2 teaspoon | hot sauce |
3 tabelspoons | Parmesan Cheese |
1 1/2 teaspoons | onion powder |
1 1/2 teaspoons | garlic powder |
1 cup | Ritz Crackers, Crushed (or any other type of buttery cracker) |
2 3/4 pounds | chicken breasts, skin removed |
Directions
1. In a shallow baking dish, combine the 1 cup of the buttermilk, 2 teaspoons hot sauce, ½ teaspoon each salt and pepper. Add the chicken, turn to coat, let soak for at least 1 hour and up to 24 hours.
2. Heat oven to 400° F. Set a wire rack inside a rimmed baking sheet and lightly coat with oil.
3. Place the crushed crackers in a shallow bowl and combine with the Parmesan cheese and other spices.
4. Remove the chicken from the buttermilk mixture and coat with the crackers, pressing gently to help them adhere. Place the chicken on the rack and bake, turning halfway through, until crispy and an instant-read thermometer registers 165° F in the center of the thickest piece of chicken, 30 to 40 minutes.
Tip
If you don’t have buttermilk, substitute a mixture of 1 cup low-fat yogurt and ¼ cup milk.
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