Prep 15 mins
Cook 1 hr
Another oven fried chicken recipe. Cooking time does not include time to marinate.
Make and share this Oven-Fried Chicken With Beer and Buttermilk recipe from Food.com.
- In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
- Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
- In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
- Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
- Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
- Serve chicken hot, room temperature or cold.
This coating gave the chicken a great taste. I used this recipe to make chicken nuggets, since that's what I was craving. I used frozen boneless chicken breasts, cut into approximate McNugget size (1" x 2" strips). For my herb mixture, I used a few tsp of dried herbs de provence. I then baked them for 25 minutes. The result was juicy, tender, and flavorful. Thank you for inspiring me!
Excellent recipe! I used fat free buttermilk and Sam Adams Light beer, marinated for about 20 hours breaded and baked for about 45 minutes. I love the crispyness and that is was baked. I had a lot of bread crumbs leftover, but instead of wasting them I made turkey meatloaves! The herbs added a really noce touch, but I will add more salt/pepper/seasonings next time. I found this recipe through the RecipeZaar Addicts group on Sparkpeople.com!
This is one of the best oven "fried" chicken recipes I have tried! Crispy, and tasty. Thanks for posting this keeper!