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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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 9x13-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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

474 calories; 12.8 g total fat; 112 mg cholesterol; 1178 mg sodium. 52 g carbohydrates; 35.1 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/19/2013
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!! Read More
(54)

Most helpful critical review

Rating: 3 stars
02/26/2015
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? 'Not that it was bad but... I'll season up Nanny's version with breadcrumbs & panko next time. 'Heard about buttermilk marinade before but this was the first time trying. It's good & easy. Read More
(1)
49 Ratings
  • 5 star values: 31
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/19/2013
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!! Read More
(54)
Rating: 5 stars
05/19/2013
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!! Read More
(54)
Rating: 5 stars
05/06/2015
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 the water and just used beaten egg when coating the chicken. I didn t want to risk losing my breading when flipping them but I also didn t want the underside to get soggy so I just coated the top side of the chicken with the flour mixture then egg and then the stuffing crumbs. I also drizzled a little melted butter over the top for a little extra flavor. That all worked out just fine. I didn t lose my breading and it was nice and crisp and not soggy on the bottom. My chicken was perfectly done and still moist in 25 minutes. I ll make this again with my changes. Read More
(20)
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Rating: 5 stars
05/28/2013
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! Read More
(18)
Rating: 4 stars
01/06/2014
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 cut the cooking time to 20 min/20 min. Accidentally got Vidalia onion salad dressing on the chicken on the plate and it was tasty so plan on adding some of that to the egg mixture next time. Read More
(6)
Rating: 5 stars
10/24/2013
This is a very good chicken dish. I made a couple of changes as I am lactose intolerant. I used lactose free milk with lemon added to it to make it like buttermilk. I used my own seasoned breadcrumbs( personal preference) I used olive oil that is what I had and I added some fresh rosemary to it cause I like rosemary with chicken. I will make this again. Thank you Judy in Delaware for this wonderful recipe. Read More
(6)
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Rating: 5 stars
03/25/2015
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 the submitter to use a spatula instead of tongs so as not to lose that yummy coating. I think the buttermilk made it very tasty and tender. I had to use a little more oil to let them "fry" in the oven.. excellent dinner with a baked potato!! Read More
(6)
Rating: 5 stars
03/05/2015
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 next time - is I like extra moist chicken - so instead of the egg dip - I would use mayo instead. Thanks for a great recipe! Read More
(5)
Rating: 5 stars
01/08/2015
Chicken was moist and crunchy I added Parmesan to the breading and I used Panko with thyme sage and garlic powder instead of seasoned bread stuffing. Read More
(4)
Rating: 5 stars
10/30/2013
I had a small frying chicken but really wanted to try this recipe. Had to substitute panko bread crumbs for the stuffing mix. I added some Bada Bing Bada Banged Potato "spice mixture" (AR recipe) to the crumbs. Baked on a foil-lined cooking sheet. It's the first time I've used a buttermilk marinade and I'll now be trying it with other chicken recipes as well. The chicken was delicious... very moist and tender. Thanks so much for sharing your recipe Judy. Read More
(3)
Rating: 3 stars
02/26/2015
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? 'Not that it was bad but... I'll season up Nanny's version with breadcrumbs & panko next time. 'Heard about buttermilk marinade before but this was the first time trying. It's good & easy. Read More
(1)