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Oven Fried Chicken

My favorite Oven Fried Chicken recipe…
Thank you to America’s Test Kitchen for an awesome recipe.

2 cups buttermilk

2 tablespoons Dijon mustard

Salt

1 ½ teaspoons garlic powder

Black pepper

1 teaspoon hot pepper sauce

8 bone-in, skin on, split chicken breasts (10-12 ounces each), skin removed and ribs trimmed

1 slice high-quality sandwich bread, torn into quarters

2 ½ cups crushed cornflakes

½ teaspoon ground poultry seasoning

½ teaspoon paprika

1/8 teaspoon cayenne pepper

2 tablespoons vegetable oil

 

  1. Whisk the buttermilk, mustard, 2 teaspoons salt, 1 teaspoon of the garlic powder, 1 teaspoon black pepper, and the hot sauce together in a large bowl.  Add the chicken, turn to coat well, cover, and refrigerate at least 1 hour.
  2. Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees.  Line a rimmed baking sheet with foil, place a wire rack on top, and coat the rack with vegetable oil spray.  Pulse the bread in a food processor to coarse crumbs, about 8 pulses.
  3. Gently toss the cornflakes, breadcrumbs, remaining ½ teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon salt, poultry seasoning, paprika, and cayenne in a shallow dish until combined.  Drizzle the oil over the crumbs and toss until well coated.  Working with one piece at a time, remove the chicken from the marinade and dredge in the crumb mixture, firmly pressing the crumbs onto all sides of the chicken.  Place the chicken on the prepared wire rack, leaving ½ inch of space between each piece.  Bake until the chicken is deep golden grown and the thickest part registers 160 degrees on an instant-read thermometer, 35 to 45 minutes.

 

What you can do ahead of time:

The chicken can be marinated up to 24 hours.  The dry ingredients can be combined in a zipper-lock bag.  When ready to cook the chicken, toss the crumb mixture with the oil, coat the chicken, and bake.


 

 

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