Skip to main content New<> this month
Get the Allrecipes magazine

Crispy Juicy Oven-Fried Chicken Breasts

Rated as 4.48 out of 5 Stars
64

"This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 474
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. 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 9x13-inch baking pan.
  4. 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.
  5. 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.

Footnotes

  • Cook's Note:
  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 474 calories; 12.8 52 35.1 112 1178 Full nutrition

Explore more

Reviews

Read all reviews 33
  1. 44 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

As the submitter of this recipe, thought I'd just share.....it's much better to turn the chicken using a spatula rather than tongs. Don't want to lose any of that crispy coating!!

Most helpful critical review

Three & a half for moistness. Two & a half for taste. I even had all the right ingredients, too. (Rarely happens) Well ... kinda like not hard, but densely flavored stuffing coated chicken? ...

Most helpful
Most positive
Least positive
Newest

As the submitter of this recipe, thought I'd just share.....it's much better to turn the chicken using a spatula rather than tongs. Don't want to lose any of that crispy coating!!

I had a cup of buttermilk leftover that I needed to use, so I scaled this recipe down to two servings. I allowed the chicken to marinate in the buttermilk all afternoon. To assemble, I skipped...

Great recipe! The chicken was so moist and the coating was nice and crunchy! I added 2 Tbsp of Parmesan cheese to the breading mixture and gave it a nice cheesy taste!

We really, really liked this! I didn't have the herb seasoned stuffing so I used some Italian breadcrumbs. Other than that, I followed the recipe exactly!! I really appreciated the hint by th...

A big hit with my family. I found it a bit bland. I didn't have peanut oil so I used 1 1/2 Tbsp of olive oil and 1/2 Tbsp of sesame oil which gave a slight nutty taste. I used chicken strips and...

If you look at the photo I submitted - there is no need to turn the chicken if you bake it on a rack. Just remember to spray with Pam before putting in the oven. The only change I would do nex...

This was so good! I made it with split breasts because that's what I had and sprayed both the pan and chicken with Pam rather than using oil, but it was a hit! We'll make it again. Thanks for...

This recipe was everything it claimed to be. I did not have herb seasoned stuffing, but processed Stove Top Chicken Stuffing in the food processor and it worked fine! I love fried chicken and ...

I soaked in butter milk all day, then after i coated chicken i let it sit for another hour or so coated. I added french fried onion (the kind you add to a green bean caserole) to my Italian brea...