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This crispy battered chicken is actually baked, not fried -- but no one will be able to tell the difference.

Source: Everyday Food, July/August 2011
Total Time Prep Servings



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How would you rate this recipe?
  • MS10439923
    17 NOV, 2015
    We loved this recipe! I soaked the chicken all day in buttermilk only, and then added the seasonings to Rice Chex crumbs. I used boneless, skinless breast halves and didn't both cutting them in half because everything was the same size. The chicken was wonderfully moist and tender as well as crispy. An instant favorite in my house.
  • Jill L
    2 JAN, 2015
    I do not recommend overnight marinating. It was much too salty - like I had soaked it in salt water overnight! It's a lot of salt (2 Tbsp + 2 tsp) for the 1 quart of buttermilk. Will try the coating again though, works well for gluten free folks since we can get GF Rice Krispies much cheaper than GF panko bread crumbs...
  • ToujoursFaim4
    14 AUG, 2014
    Thanks for the suggestion, I will give Amazon a try. They should add that to the Martha Stewart Collection...
  • cmc74
    6 AUG, 2014
    I assume I can do this with boneless chicken pieces as well, right? I will definitely try it!! @ ToujoursFaim4: I found my wire rack on Amazon. I actually bought a same-size rimmed cookie sheet that fit the wire rack perfectly. Definitely check Amazon!
  • Roberta Wolf
    6 AUG, 2014
    I think I've seen those wire racks on Amazon, you might look there.
  • ToujoursFaim4
    6 AUG, 2014
    Sarah: I have not been able to find that wire rack that can be used in the oven and is stainless steel or aluminum (I don't use non-stick of any kind, just stainless steel). It looks like the one you used is stainless steel. Do you know where I can find this? I don't think it is part of the Martha Stewart collection. The only thing close I was able to find was a baking cooling rack that is not for oven use. Thank you!

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