Prep 40 mins
Cook 20 mins
Got it at work; it's for people prone to heartburn and acid reflux. I always liked oven-fried chicken at college, although I did go to school in New England.
- 6 large boneless skinless chicken breasts
- 2 cups buttermilk
- 4 tablespoons butter, melted
- 1⁄2 cup flour
- 1⁄2 cup cornmeal
- 1 teaspoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon garlic granules
- Preheat oven to 400 degrees F.
- Spray a large baking dish or sheet with non-stick cooking spray and set aside.
- Soak chicken in buttermilk in a large bowl.
- Cover with plastic wrap and chill for 30 minutes.
- Brush the butter over the bottom of the baking dish.
- Mix the flour, cornmeal, salt, paprika and garlic together in a large zipper-style plastic bag.
- Put one milk-soaked piece of chicken in the seasoned flour and shake well to dredge, then place it in the baking dish.
- Repeat this with the rest of the chicken.
- Bake chicken for 10 minutes, then turn over and bake an additional 10 minutes or until cooked through.
- Do not overcook.
This was just "ok" for us. The coating never really crisped up and was bland. The chicken itself was moist and had a good texture. I think I will play around with the coating to see what I can come up with. It was very easy to put together and it was quick to cook.
The crispy crust had a nice taste to it, but I did have some issues with it sticking to the pan. The chicken itself was tender and juicy though. Quick and tasty. Made for PAC Spring 2008.
I used 2 boneless skinless chicken breast halves and cut the rest of the ingredients in half. These were tender and juicy with a delicate crispy crust. Delicious and easy to make. This is a keeper. Made for PAC Spring 2007.