Description
Deliciously crispy and juicy oven-fried chicken breasts marinated in buttermilk and coated with a flavorful seasoned flour mixture, baked to golden perfection using a healthier oven-baking method instead of deep frying.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skinless chicken breasts
- 1 cup buttermilk
Breading
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon baking powder
Finishing
- 1/4 cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even cooking.
- Marinate Chicken: Place the chicken breasts in a bowl and pour the buttermilk over them. Let them marinate for at least 30 minutes to tenderize the meat and infuse flavor.
- Prepare Breading: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, salt, black pepper, dried thyme, and baking powder. Mix thoroughly to create the seasoned flour coating.
- Coat Chicken: Remove the chicken breasts from the buttermilk, shaking off any excess liquid. Dredge each piece in the flour mixture, pressing firmly so the coating adheres well.
- Bake Chicken: Arrange the coated chicken breasts on the prepared baking sheet. Drizzle the melted butter evenly over the top to help achieve a crispy, golden crust. Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through and the exterior is golden brown.
Notes
- For extra crispy chicken, make sure to press the flour mixture firmly onto the chicken before baking.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Using skinless chicken breasts reduces fat but you can use bone-in with skin for more flavor if preferred.
- Let the chicken rest for a few minutes after baking to keep it juicy.
- You can substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
