Oven-Fried Chicken With Beer and Buttermilk

READY IN: 1hr 15mins
Recipe by SLColman

Another oven fried chicken recipe. Cooking time does not include time to marinate.

Top Review by Diesel01

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!

Ingredients Nutrition

Directions

  1. 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.
  2. Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
  3. In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
  4. 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.
  5. 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.
  6. Serve chicken hot, room temperature or cold.

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