Buttermilk Oven-Fried Chicken


Yield: 4 Servings


4 whole bone-in, skinless chicken breasts (about 10 oz each)
1 1/2 cups buttermilk
22 saltines
1/2 teaspoon chopped fresh parsley
1 tablespoon Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt


1. Place chicken in a shallow baking pan and pour buttermilk on top; turn once or twice to coat.

2. Cover pan with plastic wrap and refrigerate 2 hours, turning chicken once or twice. Heat oven to 400°.

3. Pulse saltines into coarse crumbs in a food processor. Combine crumbs with remaining ingredients in a bowl.

4. Remove chicken from buttermilk and let excess drip off.

5. Coat chicken in seasoned crumbs; place on a rack set in a wide, shallow baking pan. Bake until crispy and internal temperature reaches 165°, 50 to 60 minutes.

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