Buttermilk Oven-Fried Chicken Breasts Recipe

Buttermilk Oven-Fried Chicken Breasts Recipe

  • 4 boneless skinless chicken breast halves
  • ¾ cup buttermilk
  • ½ cup sliced onion
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon hot pepper sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup plain dry breadcrumbs
  • ¼ cup flour
  • ¼ cup freshly grated Parmesan cheese
  • 2 teaspoons dried thyme
  • ½ teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons unsalted butter, melted
  1. Trim chicken and pound between two sheets of plastic wrap to an even ½-inch thickness.
  2. Combine buttermilk, onion, garlic, oil, hot pepper sauce, mustard, dried thyme, salt and pepper in a medium bowl. Add the chicken breasts pressing down to submerge completely.
  3. Cover and refrigerate at least 3 hours and up to 1 day, turning chicken occasionally.
  4. For the breading, combine the breadcrumbs, flour, cheese, thyme, paprika and cayenne in a pie plate. Set a rack on a foil-lined baking sheet.
  5. Remove chicken from buttermilk and dredge in the breadcrumbs, turning and coating well. Place chicken on the rack and refrigerate for 1 hour to set the crust.
  6. Preheat oven to 425°F.
  7. Drizzle chicken with melted butter and bake on the rack for 20 to 25 minutes or until cooked through and golden.