Total Time
40mins
Prep 10 mins
Cook 30 mins

Love this recipe! A family favorite and perfect for the lunch box.

Ingredients Nutrition

Directions

  1. The night before: Mix buttermilk with 1 teaspoon salt and 1/2 teaspoon pepper. Marinate chicken in the buttermilk mixture overnight in the refrigerator.
  2. The next day: Combine the bread crumbs, flour, cornmeal, chili powder, paprika, and remaining salt and pepper in a large bowl. Mix well.
  3. 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.)
  4. Heat the oven to 350 degrees F.
  5. 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).

Reviews

(3)
Most Helpful

This was good! I used panko breadcrumbs and a mix of white and yellow cornmeal. We felt it needed something more though. Next time I will definitely use more chili powder and paprika as well as look to add something else - maybe some ginger or cinnamon for some extra oomph.

D. Duckie August 04, 2008

This was pretty good, though the breading wasn't quite what I was suspecting. Dh really liked this one!

CulinaryExplorer April 13, 2008

I made this recipe and it has to be the best Oven Fried Chicken I have had. I have passed the recipe on to friends at work as they say they will try it. The chicken is just as great cold the next day. Marc Epstein

Marc Epstein February 17, 2008

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