Oven Fried Chicken Your Way
"I came up with this recipe not too long ago, and I just love it. Every time I've made it, I've used a different seasoning mix -- which is why I've called it "Your Way". I recommend serving it with roasted potatoes (get them in the oven before you even start breading the chicken) -- toss raw potato chunks with olive oil, kosher salt and the same spice blend you use with the chicken (roast for about 45 minutes). Yum!"
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
5-6
ingredients
- 1⁄2 cup buttermilk
- 1 tablespoon all purpose Greek seasoning (see instructions, any spice blend can be used)
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1⁄2 cup dry breadcrumbs (unseasoned)
- 1 teaspoon kosher salt
- 1⁄4 cup parmesan cheese (freshly grated is best)
directions
- This recipe is called Your Way because you can use any spice blend you want for seasoning; McCormicks Greek Seasoning is excellent, as is Emeril's Essence; make your own up if you want.
- In a flat dish like a pie plate, combine buttermilk and spice blend.
- Or, if making this up early in the day, combine in a large ziploc bag instead, so chicken can marinate for a few hours in the fridge.
- Combine breadcrumbs, salt and parmesan in another flat dish; set aside if you want chicken to marinate in fridge for a few hours.
- Cut chicken breasts into large chunks.
- If you are making this up early in the day, place chicken pieces into the ziploc bag along with the buttermilk mixture and close bag tightly; make sure all pieces of chicken are coated with buttermilk mixture; let sit in fridge until ready to coat.
- If you don't have time for this, just dip chicken chunks into buttermilk mixture, making sure pieces are thoroughly coated.
- Preheat oven to 400F; have ready a baking sheet sprayed with nonstick cooking spray or lined with parchment paper.
- After chicken is coated with buttermilk mixture, dredge in breadcrumb mixture thoroughly, then place on prepared baking sheet.
- Bake for approximately 20 to 25 minutes, or until chicken is just cooked through.
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Reviews
-
Super easy recipe and the chicken was very moist. Instead of cutting up chicken breasts, I used chicken tenders and left them whole. They were done in 20 minutes. Also used Italian seasoning and let the tenders sit in the buttermilk seasoning for several hours. -
Enjoyed this recipe!Easy to prepare too. Thanks so much for sharing! -
I decided to write a review, even though I altered the recipe and changed a step, because I thought this recipe deserved a bit of attention. I took the concept of this recipe and created my own, which turned out deliciously. So, I am commenting on the general method, the steps and the resulting juicy chicken, which was wonderful! Due to my children's food allergies, I was looking for a chicken dish that could easily be modified to be egg and dairy free and fun for the kids. I pounded 3 chicken breasts so they would cook evenly and remain juicy (small chunks don't work as well for me). I let my chicken soak in a buttermilk substitute mixture (1 cup soy milk with 1 tsp of vinegar added) with my own mix of greek seasoning spices stirred in -- soaking for a couple of hours. I removed and dipped my chicken in the salted breadcrumb mixture. I left out the cheese to remain dairy free. I then chose to pan fry my chicken in olive oil until brown and crispy and cooked through. I served them with fresh hot dairy and egg free rolls and a tasty vegetable and the kids couldn't get enough! It was tender enough for the toddler to eat too! I think the buttermilk soak really made a difference. I think it'll be a good dish to have fun with the spices. Thanks for the inspiration!
Tweaks
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Super easy recipe and the chicken was very moist. Instead of cutting up chicken breasts, I used chicken tenders and left them whole. They were done in 20 minutes. Also used Italian seasoning and let the tenders sit in the buttermilk seasoning for several hours.
-
I decided to write a review, even though I altered the recipe and changed a step, because I thought this recipe deserved a bit of attention. I took the concept of this recipe and created my own, which turned out deliciously. So, I am commenting on the general method, the steps and the resulting juicy chicken, which was wonderful! Due to my children's food allergies, I was looking for a chicken dish that could easily be modified to be egg and dairy free and fun for the kids. I pounded 3 chicken breasts so they would cook evenly and remain juicy (small chunks don't work as well for me). I let my chicken soak in a buttermilk substitute mixture (1 cup soy milk with 1 tsp of vinegar added) with my own mix of greek seasoning spices stirred in -- soaking for a couple of hours. I removed and dipped my chicken in the salted breadcrumb mixture. I left out the cheese to remain dairy free. I then chose to pan fry my chicken in olive oil until brown and crispy and cooked through. I served them with fresh hot dairy and egg free rolls and a tasty vegetable and the kids couldn't get enough! It was tender enough for the toddler to eat too! I think the buttermilk soak really made a difference. I think it'll be a good dish to have fun with the spices. Thanks for the inspiration!
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
