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Oven Fried Buttermilk Chicken Breasts

Some of these steps can be prepped the night before to help getting dinner to the table. This recipe calls for chicken breasts but if you like a mixture of white and dark meat, the recipe can be adjusted.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Place chicken pieces in a large, shallow pan/dish. Pour buttermilk over and turn chicken pieces to coat evenly. Cover and refrigerate at least 2 hours.
  • Preheat oven to 375 degrees.
  • Place the oil and butter in another shallow pan (a jelly roll pan is perfect) and put in a heated 375 degree oven to melt. Set aside.
  • Drain chicken in colander to remove excess liquid. Pat chicken dry with paper towels.
  • In a large plastic bag, combine the flour and seasonings.
  • Roll the chicken in the melted butter/oil mixture, then drop into the bag and shape to cover.
  • Put chicken in a baking pan. Bake for 20 minutes. With a spatula, turn the chicken over and bake 5-10 minutes longer or until the top crust begins to bubble.
  • NOTE: You can adjust this recipe to use boneless, skinless chicken thighs, or chicken tenders. The total weight of boneless, skinless meat should equal 1 1/4 to 1 1/2 pounds. You will want to reduce the cooking time for chicken tenders since they are a thinner piece of meat and will cook much quicker then a chicken breast.____I listed cayenne pepper as an optional ingredient in this recipe. I like a spicy kick to fried chicken. I probably wouldn't add the cayenne pepper if I was serving it to children._____For the buttermilk: I've used both regular and the low-fat versions. Both work well in this recipe._____For night before prepping: Mix seasoning and flour and put in plastic bag. Put chicken to marinate in buttermilk. Measure out butter and vegetable oil--combine in small covered bowl.
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RECIPE MADE WITH LOVE BY

@Donna S.
Contributor
@Donna S.
Contributor
"Some of these steps can be prepped the night before to help getting dinner to the table. This recipe calls for chicken breasts but if you like a mixture of white and dark meat, the recipe can be adjusted."
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  1. Marie
    I think the baking time in this recipe is way too long. The chicken was dried out and very tough to eat. I would reduce the cooking time to 25 to 30 minutes and even test the chicken at 20 minutes. The seasonings were very good and I was disappointed that we couldn't enjoy it.
    Reply
  2. Donna S.
    Some of these steps can be prepped the night before to help getting dinner to the table. This recipe calls for chicken breasts but if you like a mixture of white and dark meat, the recipe can be adjusted.
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