Oven Fried Chicken

Prep time
20 min
Rating
Not rated
0 ratings
Servings
8

Who doesn’t love fried chicken? And who wouldn’t love a healthier (and less messy) way than deep-frying to prepare this American favorite? An overnight bath in buttermilk helps tenderize the meat, which is then baked and served hot for dinner. Cold leftovers can be packed up for school lunch the next day. This recipe is adapted from "Lunch Lessons: Changing the Way We Feed Our Children", by Ann Cooper and Lisa Holmes (Collins, 2006).

Ingredients

Directions

The night before: Mix buttermilk with 1 teaspoon salt and 1/2 teaspoon pepper. Marinate chicken in the buttermilk mixture overnight in the refrigerator.

The next day: Combine the bread crumbs, flour, cornmeal, chili powder, paprika, and remaining salt and pepper in a large bowl. Mix well.

Remove chicken from the marinade and roll in the breadcrumb mixture. If it’s very wet, place chicken on a cooling rack set over a cookie sheet and allow to dry in the refrigerator for 1 to 3 hours. (See Note, below.)

Heat the oven to 350 degrees F.

Place the chicken directly on a cookie sheet and bake 30 to 45 minutes, to an internal temperature of 165 degrees (check a few pieces with an instant-read thermometer).

Notes

If you allow the bread crumb coating to dry in the refrigerator be careful that it doesn't get overly dry. If it does, just spray with water before putting it in the oven.

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Comments

brandy from WI on October 11th, 2012
I've made this recipe many times. I like to add a little hot sauce to the buttermilk marinade instead of salt and sometimes let the chicken soak for up to 24 hours. I bake the chicken on a rack to get a better crisp all over. Delicious! Use the leftover buttermilk from the quart (that's how it's sold by Organic Valley - the only kind I use)to make biscuits or cornbread for a real country treat.
jeannie from KY to IL on October 26th, 2011
This sounds good. Kentucky backed chicken. Just got to go get some buttermilk, yummy!!!!!!!
QOL Advocate from on September 12th, 2011
This recipe sounds divine! Never would've thought of marinating it in buttermilk. You get the friendly flora that's in the buttermilk right along with the B vitamins in the chicken! Talk about mitochondrial bliss! Thank you.

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