Oven-Fried Chicken (America's Test Kitchen)

Total Time
Prep 1 hr 15 mins
Cook 45 mins

Satisfies your craving for the full-fat stuff. These guys never disappoint! From "The Best of America's Test Kitchen." Posted for safe-keeping. Prep time includes 1 hour marinating time. What you can do ahead of time: The chicken can be marinated in the buttermilk mixture and refrigerated for up to 24 hours. The dry ingredients can be combined in a zip-lock bag. When ready to cook the chicken, toss the crumb mixture with the oil, coat the chicken, and bake. Note: Prep time includes 1 hour marinating chicken.

Ingredients Nutrition


  1. Whisk the buttermilk, mustard, 2 t salt, 1 t of the garlic powder, 1 t black pepper and the hot sauce together in a bowl. Remove skin from chicken, add the chicken, turn to coat well, cover and refrigerate at least 1 hour.
  2. Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with foil, place a wire rack on top, and coat the rack with vegetable oil spray.
  3. Pulse the bread in a food processor to coarse crumbs, about 8 pulses.
  4. Gently toss the cornflakes, breadcrumbs, remaining 1/2 t garlic powder, 1/2 t black pepper, 1/4 t salt, poultry seasoning, paprika, and cayenne pepper in a shallow dish until well combined. Drizzle the oil over the crumbs and toss until well coated.
  5. Working with one piece at a time, remove the chicken from the marinade and dredge in the crumb mixture, firmly pressing the crumbs onto all sides of the chicken.
  6. Place the chicken on the prepared wire rack, leaving 1/2 inch of space between each piece. Bake until the chicken is deep golden brown and the thickest part registers 160 degrees on an instant-read-thermometer, 35-45 minutes.