Oven Fried Chicken Recipe

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Gallery Oven-Fried Chicken Recipe Summary prep: 10 mins total: 1 hr Servings: 4

Ingredients Ingredient Checklist 1 whole chicken, cut into 10 pieces, wings reserved for another use 1/4 cup low-fat buttermilk 1 garlic clove, minced Coarse salt and ground pepper 6 slices whole-wheat bread 3 tablespoons vegetable oil

Cook’s Notes Baking the chicken on a wire rack keeps the bottom of the pieces from becoming soggy. For spicier chicken, add a few shakes of hot sauce to the buttermilk.

Gallery Oven-Fried Chicken

Recipe Summary prep: 10 mins total: 1 hr Servings: 4

Gallery

Oven-Fried Chicken     

Oven-Fried Chicken

Oven-Fried Chicken

Recipe Summary prep: 10 mins total: 1 hr Servings: 4

Recipe Summary

prep: 10 mins total: 1 hr

Servings: 4

prep: 10 mins

total: 1 hr

prep:

10 mins

total:

1 hr

Servings: 4

4

Ingredients

Ingredients

• 1 whole chicken, cut into 10 pieces, wings reserved for another use 1/4 cup low-fat buttermilk 1 garlic clove, minced Coarse salt and ground pepper 6 slices whole-wheat bread 3 tablespoons vegetable oil

Directions

Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).

Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.

Working with one piece at a time, lift chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.

Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

Cook’s Notes Baking the chicken on a wire rack keeps the bottom of the pieces from becoming soggy. For spicier chicken, add a few shakes of hot sauce to the buttermilk.

Cook’s Notes

Baking the chicken on a wire rack keeps the bottom of the pieces from becoming soggy. For spicier chicken, add a few shakes of hot sauce to the buttermilk.

Reviews (10)

 Add Rating & Review     119 Ratings   5 star values:        29    4 star values:        39    3 star values:        39    2 star values:        6    1 star values:        6        

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Reviews (10)

Add Rating & Review     119 Ratings   5 star values:        29    4 star values:        39    3 star values:        39    2 star values:        6    1 star values:        6       

Add Rating & Review

119 Ratings 5 star values: 29 4 star values: 39 3 star values: 39 2 star values: 6 1 star values: 6

119 Ratings 5 star values: 29 4 star values: 39 3 star values: 39 2 star values: 6 1 star values: 6

119 Ratings 5 star values: 29 4 star values: 39 3 star values: 39 2 star values: 6 1 star values: 6

• 5 star values: 29 4 star values: 39 3 star values: 39 2 star values: 6 1 star values: 6

  Martha Stewart Member     Rating: Unrated       07/11/2017   Has anyone else noticed that this is the WRONG video / WRONG recipe? Recipe is for Oven-Fried Chicken with a crust of whole-wheat breadcrumbs - NOT cornflakes. Video is for Cornflake-Crusted Baked Chicken. They are two totally different recipes.  
  
  Martha Stewart Member     Rating: Unrated       07/06/2017   Is there something I can substitute for the corn flakes in the coating? I don't use cereal or crackers.  
  
  Martha Stewart Member     Rating: Unrated       09/02/2014   Since I didn't want to put the chicken straight on the wire rack, it didn't come out like the picture, but it was AMAZING!!! Really juicy and full of flavour! It was also very quick and easy to make. Everone loved it!  
  
  Martha Stewart Member     Rating: Unrated       07/07/2012   Juicy and tasty! I felt good about serving this to my family. Even my 1 year old loved it. I used twice the buttermilk and garlic plus added a bit of hot sauce and marinated overnight. I added a little thyme to the breadcrumbs. I'm definitely going to pass this recipe along.  
  
  Martha Stewart Member     Rating: Unrated       06/06/2012   Its nice to read previews reviews and I made this recipe before, I didn't use garlic just salt and pepper. Southwest spices to the bread crumbs, follow the cook process...done!!! my kids love the flavor, healthier way and better than any other recipe...thanks Martha  
  
  Martha Stewart Member     Rating: Unrated       05/01/2011   My husband described this as "fried chicken as they would make it in Paris." He loved it. I chose it because I am very picky about what oils I will use and this used olive oil. Delicious! Kids loved it too.  
  
  Martha Stewart Member     Rating: Unrated       03/13/2011   This was easy! Marinating overnight helps to really absorb the flavors  
  
  Martha Stewart Member     Rating: Unrated       05/31/2009   Delicious flavor! I used 1/2 c buttermilk, 2 garlic cloves, and a 1 pound package of chicken thighs. I also used canned bread crumbs instead of making my own.  
  
  Martha Stewart Member     Rating: Unrated       05/03/2009   This was great - my results here: http://marthaandme.wordpress.com/2009/05/03/oven-fried-chicken-my-bad/  
  

  Martha Stewart Member

  Rating: Unrated 07/11/2017

Has anyone else noticed that this is the WRONG video / WRONG recipe? Recipe is for Oven-Fried Chicken with a crust of whole-wheat breadcrumbs - NOT cornflakes. Video is for Cornflake-Crusted Baked Chicken. They are two totally different recipes.

Rating: Unrated

Rating: Unrated 07/06/2017

Is there something I can substitute for the corn flakes in the coating? I don’t use cereal or crackers.

Rating: Unrated 09/02/2014

Since I didn’t want to put the chicken straight on the wire rack, it didn’t come out like the picture, but it was AMAZING!!! Really juicy and full of flavour! It was also very quick and easy to make. Everone loved it!

Rating: Unrated 07/07/2012

Juicy and tasty! I felt good about serving this to my family. Even my 1 year old loved it. I used twice the buttermilk and garlic plus added a bit of hot sauce and marinated overnight. I added a little thyme to the breadcrumbs. I’m definitely going to pass this recipe along.

Rating: Unrated 06/06/2012

Its nice to read previews reviews and I made this recipe before, I didn’t use garlic just salt and pepper. Southwest spices to the bread crumbs, follow the cook process…done!!! my kids love the flavor, healthier way and better than any other recipe…thanks Martha

Rating: Unrated 05/01/2011

My husband described this as “fried chicken as they would make it in Paris.” He loved it. I chose it because I am very picky about what oils I will use and this used olive oil. Delicious! Kids loved it too.

Rating: Unrated 03/13/2011

This was easy! Marinating overnight helps to really absorb the flavors

Rating: Unrated 05/31/2009

Delicious flavor! I used 1/2 c buttermilk, 2 garlic cloves, and a 1 pound package of chicken thighs. I also used canned bread crumbs instead of making my own.

Rating: Unrated 05/03/2009

This was great - my results here: http://marthaandme.wordpress.com/2009/05/03/oven-fried-chicken-my-bad/

All Reviews for Oven-Fried Chicken

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All Reviews for Oven-Fried Chicken

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  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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