Oven-Fried Chicken
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- Prep Time 10 minutes
- Total Time 1 hour
- Yield Serves 4
Ingredients
- 1 whole chicken, cut into 10 pieces, wings reserved for another use
- 1/4 cup low-fat buttermilk
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 6 slices whole-wheat bread
- 3 tablespoons vegetable oil
Directions
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Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).
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Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.
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Working with one piece at a time, lift chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.
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Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.
Cook's Note
Baking the chicken on a wire rack keeps the bottom of the pieces from becoming soggy. For spicier chicken, add a few shakes of hot sauce to the buttermilk.
Juicy and tasty! I felt good about serving this to my family. Even my 1 year old loved it. I used twice the buttermilk and garlic plus added a bit of hot sauce and marinated overnight. I added a little thyme to the breadcrumbs. I'm definitely going to pass this recipe along.
Its nice to read previews reviews and I made this recipe before, I didn't use garlic just salt and pepper. Southwest spices to the bread crumbs, follow the cook process...done!!! my kids love the flavor, healthier way and better than any other recipe...thanks Martha
Its nice to read previews reviews and I made this recipe before, I didn't use garlic just salt and pepper. Southwest spices to the bread crumbs, follow the cook process...done!!! my kids love the flavor, healthier way and better than any other recipe...thanks Martha
My husband described this as "fried chicken as they would make it in Paris." He loved it. I chose it because I am very picky about what oils I will use and this used olive oil. Delicious! Kids loved it too.
This was easy! Marinating overnight helps to really absorb the flavors
Delicious flavor! I used 1/2 c buttermilk, 2 garlic cloves, and a 1 pound package of chicken thighs. I also used canned bread crumbs instead of making my own.
This was great - my results here: http://marthaandme.wordpress.com/2009/05/03/oven-fried-chicken-my-bad/