*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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.
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!
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!!
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.
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.
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.
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.
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