Oven-Fried Chicken

119 Ratings
  • 5 29
  • 4 39
  • 3 39
  • 2 6
  • 1 6

You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat content by almost half and the calories by about a third. Whole-wheat breading adds a little fiber to an already-healthier oven-fried chicken.

Everyday Food, May 2009

Gallery

Recipe Summary test

prep:
10 mins
total:
1 hr
Servings:
4
Advertisement

Ingredients

Directions

  • 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).

    Advertisement

  • 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.

  • 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.

  • Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

Cook's Notes

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.

Advertisement

Reviews (10)

119 Ratings
  • 5 29
  • 4 39
  • 3 39
  • 2 6
  • 1 6
Martha Stewart Member
07/11/2017
Has anyone else noticed that this is the WRONG video / WRONG recipe? Recipe is for Oven-Fried Chicken with a crust of whole-wheat breadcrumbs - NOT cornflakes. Video is for Cornflake-Crusted Baked Chicken. They are two totally different recipes.
Martha Stewart Member
07/06/2017
Is there something I can substitute for the corn flakes in the coating? I don't use cereal or crackers.
Martha Stewart Member
09/02/2014
Since I didn't want to put the chicken straight on the wire rack, it didn't come out like the picture, but it was AMAZING!!! Really juicy and full of flavour! It was also very quick and easy to make. Everone loved it!
Advertisement
Martha Stewart Member
07/07/2012
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.
Martha Stewart Member
06/06/2012
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
Martha Stewart Member
06/06/2012
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
Advertisement
Martha Stewart Member
05/01/2011
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.
Martha Stewart Member
03/13/2011
This was easy! Marinating overnight helps to really absorb the flavors
Martha Stewart Member
05/31/2009
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.
Martha Stewart Member
05/03/2009
This was great - my results here: http://marthaandme.wordpress.com/2009/05/03/oven-fried-chicken-my-bad/
Load More Reviews
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/04/2021