Crispy Chicken Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 3 hrs 50 mins Servings: 4 crispy-chicken-0711med107220-fav005a.jpg

Ingredients Ingredient Checklist 1 quart buttermilk 1 1/2 teaspoons poultry seasoning 2 tablespoons plus 2 teaspoons coarse salt 1 teaspoon ground pepper 3 1/2 pounds skinless chicken pieces, breasts halved crosswise, if using 4 cups crisp puffed-rice cereal

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 3 hrs 50 mins Servings: 4 crispy-chicken-0711med107220-fav005a.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 3 hrs 50 mins Servings: 4

Recipe Summary

prep: 10 mins total: 3 hrs 50 mins

Servings: 4

prep: 10 mins

total: 3 hrs 50 mins

prep:

10 mins

total:

3 hrs 50 mins

Servings: 4

crispy-chicken-0711med107220-fav005a.jpg

Ingredients

1 quart buttermilk 1 1/2 teaspoons poultry seasoning 2 tablespoons plus 2 teaspoons coarse salt 1 teaspoon ground pepper 3 1/2 pounds skinless chicken pieces, breasts halved crosswise, if using 4 cups crisp puffed-rice cereal

Directions

In a large glass bowl, whisk together buttermilk, poultry seasoning, salt, and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).

Preheat oven to 425 degrees. Place an ovenproof wire rack in a rimmed baking sheet. In a food processor, pulse cereal until coarse crumbs form; transfer to a wide shallow dish. Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated. Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, 35 to 40 minutes. Transfer chicken to a serving platter.

Reviews (6)

 Add Rating & Review     195 Ratings   5 star values:        12    4 star values:        28    3 star values:        85    2 star values:        58    1 star values:        12

Reviews (6)

Add Rating & Review     195 Ratings   5 star values:        12    4 star values:        28    3 star values:        85    2 star values:        58    1 star values:        12

Add Rating & Review

195 Ratings 5 star values: 12 4 star values: 28 3 star values: 85 2 star values: 58 1 star values: 12

5 star values: 12 4 star values: 28 3 star values: 85 2 star values: 58 1 star values: 12

Martha Stewart Member     Rating: 5 stars       11/17/2015   We loved this recipe! I soaked the chicken all day in buttermilk only, and then added the seasonings to Rice Chex crumbs. I used boneless, skinless breast halves and didn't both cutting them in half because everything was the same size. The chicken was wonderfully moist and tender as well as crispy. An instant favorite in my house.  

Martha Stewart Member     Rating: 1 stars       01/02/2015   I do not recommend overnight marinating. It was much too salty - like I had soaked it in salt water overnight! It's a lot of salt (2 Tbsp + 2 tsp) for the 1 quart of buttermilk. Will try the coating again though, works well for gluten free folks since we can get GF Rice Krispies much cheaper than GF panko bread crumbs...  

Martha Stewart Member     Rating: Unrated       08/06/2014   Sarah: I have not been able to find that wire rack that can be used in the oven and is stainless steel or aluminum (I don't use non-stick of any kind, just stainless steel). It looks like the one you used is stainless steel. Do you know where I can find this? I don't think it is part of the Martha Stewart collection. The only thing close I was able to find was a baking cooling rack that is not for oven use. Thank you!

Martha Stewart Member

Rating: 5 stars 11/17/2015

We loved this recipe! I soaked the chicken all day in buttermilk only, and then added the seasonings to Rice Chex crumbs. I used boneless, skinless breast halves and didn’t both cutting them in half because everything was the same size. The chicken was wonderfully moist and tender as well as crispy. An instant favorite in my house.

Rating: 5 stars

Rating: 1 stars 01/02/2015

I do not recommend overnight marinating. It was much too salty - like I had soaked it in salt water overnight! It’s a lot of salt (2 Tbsp + 2 tsp) for the 1 quart of buttermilk. Will try the coating again though, works well for gluten free folks since we can get GF Rice Krispies much cheaper than GF panko bread crumbs…

Rating: 1 stars

Rating: Unrated 08/14/2014

Rating: Unrated

Rating: Unrated 08/06/2014

Sarah: I have not been able to find that wire rack that can be used in the oven and is stainless steel or aluminum (I don’t use non-stick of any kind, just stainless steel). It looks like the one you used is stainless steel. Do you know where I can find this? I don’t think it is part of the Martha Stewart collection. The only thing close I was able to find was a baking cooling rack that is not for oven use. Thank you!

All Reviews for Crispy Chicken

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crispy Chicken

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

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Recipe Summary#

Ingredients#

Directions#

Reviews (6)#

All Reviews for Crispy Chicken#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Crispy Chicken