My grandmother’s preferred restaurant used to provide a superb red cabbage salad. It gets better the longer it sits.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups crushed herb-seasoned stuffing mix
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 egg
- 1 tablespoon water
- 2 tablespoons peanut oil
Instructions
- Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9×13-inch baking pan.
- Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
- Chicken may have to be turned more than once to achieve the crispiness you desire. The buttermilk marinade is essential and will keep the chicken very tender and moist.
Nutrition Facts
| Calories | 474 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 3 g |
| Sodium | 1178 mg |
| Sugars | 7 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, I used gluten free flour and gluten free panko instead of stuffing and it was great! Will definently make again and again
I have made this chicken before but never left a review. I feel this is one of the best recipes for oven fried chicken. I add additional spices to my flour to enhance the flavor. I will continue to use this one. No other changes needed. Thanks for posting
Makes a great coating but even though I doubled the salt and pepper and added poultry seasoning, there was little flavor to this chicken. I may try it again and add more spices but so far this is a thumbs down if you want flavor.
Super good, i did havlf corn flake 1/2 shake and bake mix but placed them on tin foil whichbwas a terrible mistake as the bottle crispy batter extremely stuck to the tin foil .
We didn’t have herb stuffing, so we used breacrumbs. Everyone liked the finished product.
Chicken was very moist and delicious!
Very good!! Hubby and I both enjoyed it very much so thank you for submitting!
It was a great hit! We loved it! Definitely will make again!
As advertised, this was moist and tender. The only change I made was to cook it for 20 minutes instead of 25, because of the particulars of my oven. This recipe is a winner in our house! ():0)
Had some extra buttermilk and this recipe helped me get rid of some. Chicken came out very tender and juicy. Will differently make again when I have buttermilk.
I’m the cook in this house and love to try new recipes. One thing that irritates me is the number of posters who change the recipe. If you don’t use the recipe to make the dish don’t rate it. It’s not what the recipe states.
Would try it again but did not turn out as crispy as I like.
Simple and tasty recipe. I followed the recipe except I used canola oil because I did’t have peanut oil. I had lots of seasoned flour and stuffing mix left over. I will cut those by half or use more chicken next time. Thanks for a delicious recipe!
Very good, but be careful when turning the chicken after first 20 minutes. I knocked off a fair amount of the crust.
This turned out just as described, nice and crispy. The less than perfect rating was just that it didn’t
Family loved it, even picky 6yo grandson. I did add extra spices, onion powder, garlic powder, Italian seasoning, and seasoning salt. Used milk and lemon juice rather than butter milk. Everything else according to recipe. Thank you for sharing this!
Really good, crispy & moist
Over seasoned and, I never thought I’d say this, way to crunchy.
This recipe works very well and is a great alternative to frying chicken in a lot of oil. I used coconut oil in stead of the peanut oil in the oven pan. I used chicken breasts that had been cut up into thirds so the cooking time was reduced. I also added some garlic powder and cayenne pepper for extra flavors I like. This chicken goes great with a honey mustard sauce or hot sauce. I went all-the-way Southern and served it with cheese grits and sauteed garlic & kale.
Excellent! This will be my go-to oven-fried recipe from now on. As suggested by the submitter, I used a spatula to turn over. Next time I will heed the suggestion of another cook to coat the chicken and place the pan in the fridge for about 10 minutes to hold the coating a bit better, as I do this with my chicken parm recipe and the coating holds up better.
I made this exactly as listed except I used butter instead of peanut oil. It was great! I’ll make it again!