Time: 1 hour 50 minutes
Yield: 6 servings
If you like your chicken fried, enjoy an ice-cold drink on a Friday night while wearing your favorite pair of jeans that fit just right... well, it sounds like you might just be living out the best kind of country song. Buttermilk Oven-Fried Chicken can help that crunchy craving come to life without the stovetop or all the grease flying everywhere. The crispiness and juiciness of these harmonious chicken strips will have you writing the next hit country love ballad. The ease of assembling this Southern inspiration ensures you plenty of time to clink glasses with the ones you love. Buttermilk Oven-Fried Chicken will be one of those little things in life that help you realize what truly means the most: family, friends, and good food!
Buttermilk Oven-Fried Chicken
For the marinade:
1/2 teaspoon salt
1/2 teaspoon ground paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
ground black pepper, to taste
1 cup buttermilk
1/2 lemon, juiced
2 pounds of chicken breast, boneless, skinless, and cut into strips
For the dry coating:
1 1/4 cups white flour
4 tablespoons plain bread crumbs 1/2 teaspoon baking powder
1/2 tablespoon salt
2-3 teaspoons garlic powder 1 teaspoon ground paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
For the wet coating:
2 large eggs
2/3 cup buttermilk
For the pan:
1/3 cup butter
Directions
In a large bowl, mix to combine 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, pepper (to taste), 1 cup buttermilk, and the lemon juice.
Add the chicken to the marinade and ensure it’s fully coated.
Cover the bowl and chill in the refrigerator for at least 1 hour and up to overnight.
Preheat the oven to 410 degrees F.
While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to warm.
In a large bowl, mix the flour, bread crumbs, baking powder, remaining salt, remaining garlic powder, remaining paprika, remaining onion powder, and remaining pepper.
In a shallow bowl, whisk together the eggs and remaining buttermilk.
Transfer the chicken from the marinade, shaking off any excess.
Dredge the chicken through the flour mixture, shaking off any excess.
Dip the flour-coated chicken into the egg mixture.
Dredge the chicken through the flour mixture once more and ensure it is evenly coated, shaking off any excess.
Carefully transfer the hot pan from the oven, using gloves.
Melt the butter in the hot pan.
Using tongs, place the coated chicken on the butter-coated hot pan without overcrowding.
Bake until the chicken reaches an internal temperature of 165 degrees F, carefully flipping once during the cooking time, about 15-20 minutes.
Turn the oven to broil and broil until the chicken is golden and crispy, about 1 minute.
Let the chicken sit for 2 minutes to crisp.
Serve.