Thursday, April 30, 2009

Crispy Oven Fried Buttermilk Chicken

A crunchy crispy oven fried chicken that starts with a buttermilk, lemon and mustard marinade and is finished with a cornflake, Parmesan herb crusting.
A crunchy crispy oven fried chicken that starts with a buttermilk, lemon and mustard marinade and is finished with a cornflake, Parmesan herb crusting.

Crispy Oven Fried Buttermilk Chicken

Crispy fried chicken really can be had in the oven y'all, and this recipe was inspired by an oven baked chicken recipe I saw in the May 2009 issue of Bon Appetit magazine. I love using bone-in chicken breasts because the bone really does help to produce a very flavorful piece of chicken, much more than those boneless, skinless chicken breasts. There is no surprise that bone-in is very popular in Weight Watchers recipes.

I tell ya, there really are all kinds of flavors goin' on in this recipe. I loved the buttermilk marinade with mustard, lemon and garlic for starters and of course we southerners know that buttermilk makes for an extremely tender and delicious chicken breast. Top that with a super crunchy, cornflake coating that incorporates those same tones but tops 'em off with a little southern kick!

Don't have fresh lemon juice on hand? Well, here's a tip to make sure that you always do in the future, so when you make a run to pick up lemons, grab a few extra so you'll have some in the freezer the next time you need them!

For my other favorite chicken recipes, visit my page on Pinterest!

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Recipe: Crispy Oven Fried Buttermilk Chicken

©From the Kitchen of Deep South Dish
Marinade time: 6 hours
Cook time: 1 hour 30 min

Total time: 1 hour 40 min
Yield: About 4 to 6 servings

  • 6 bone-in chicken breast halves
  • 3 tablespoons of melted butter
  • 2 cups of buttermilk
  • 1/4 cup of Dijon or Creole mustard
  • 2 tablespoons of olive oil
  • 2 tablespoons of fresh lemon juice, or to taste
  • 2 cloves of garlic, smashed
  • 2 pinches of kosher salt
  • 8 turns of the pepper grinder
  • 2 cups of plain (unfrosted) cornflakes, crushed
  • 3/4 cup of grated Parmesan cheese
  • 4 tablespoons of all purpose flour
  • 1 teaspoon of dried thyme
  • 1 teaspoon of lemon zest
  • 1/2 teaspoon of dried mustard
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cayenne pepper
  • 2 pinches of kosher salt
  • 8 turns of the pepper grinder

Whisk together the marinade ingredients in a medium sized glass bowl. Place the chicken breasts in the marinade and turn to coat. Cover with plastic wrap and store in the fridge. Allow to marinade at least 6 hours. Turn the chicken occasionally if possible.

When ready to cook, line a large, shallow baking pan {a jelly roll pan works well} with aluminum foil and place an oven safe rack on top of that. Spray the rack with non-stick cooking spray. If the chicken breasts are on the larger side, you will want to spread them out over 2 trays, and alternate the trays halfway through the cooking time.

Combine the coating ingredients together and mix well with a fork. One piece at a time, remove the chicken breast and allow the marinade to drip off; then dredge each in the coating mixture, turning to coat both sides. Set on the rack and repeat with each piece of chicken. Allow to stand at room temperature for 15 minutes.

Preheat the oven to 375 degrees F. Drizzle about 1/2 tablespoon of the melted butter over each chicken breast. Place into the hot oven and bake for approximately 20 minutes; turn and/or switch baking sheet(s) if using more than one. Bake an additional 25-30 minutes, or until chicken is golden brown and reaches 160 degrees on an instant read thermometer.

For Boneless, Skinless Breast Halves: Pound breasts to an even 1/2-inch thickness. Continue preparation as above, reducing total cooking time to about 30 minutes; for strips or nuggets, check at 20 minutes.

Cook's Notes: The lemon flavor comes through fairly subtle from the marinade, but feel free to decrease it if you prefer. May also substitute other pieces, such as drumsticks, or boneless, skinless thighs and cook for about 45 minutes, longer for bone-in thighs, until juices run clear when pierced.

Coating Variations: May also substitute crushed stuffing mix, panko bread crumbs, potato chips, cheesy crackers like Hot and Spicy Cheez-its or Goldfish crackers, crushed French fried onions (like French's), or try a combination and a little Parmesan cheese.


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Posted by on April 30, 2009

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