This dish is a great substitute for the Southern fried chicken I grew up on. Baking and using cooking spray lowers the calories significantly. Delicious.

Advertisement

Ingredients

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

Directions

  • Stir buttermilk and hot sauce together in a bowl; add chicken and stir to coat. Marinate chicken in refrigerator at least 1 hour.

    Advertisement
  • Lightly grease a baking sheet.

  • Mix panko bread crumbs, Parmesan cheese, onion powder, garlic powder, cayenne pepper, and paprika in large shallow bowl.

  • Remove chicken from marinade, shaking pieces to remove excess moisture. Discard the remaining marinade.

  • Gently press chicken pieces into the panko mixture to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded chicken onto prepared baking sheet.

  • Refrigerate breaded chicken at least 30 minutes.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Lightly coat chicken pieces with cooking spray.

  • Bake chicken in preheated oven until browning on top, 15 to 20 minutes. Flip pieces and continue baking until the chicken is cooked through and the coating is crisp, 15 to 20 minutes more.

Cook's Notes:

If you don't have buttermilk, add 4 teaspoons white vinegar to the 2 cups of milk. Let sit for 15 minutes.

Serve with homemade honey mustard sauce. Stir 1/4 cup honey together with 1/2 teaspoon Dijon mustard for each serving.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading and marinade ingredients. The actual amount of either consumed will vary.

Nutrition Facts

394 calories; 8.4 g total fat; 76 mg cholesterol; 724 mg sodium. 56.3 g carbohydrates; 38.2 g protein; Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2016
I have been making my oven "fried" chicken this way for many years. (Though I often do not go to the trouble of refrigerating after coating in the buttermilk or after I coat with bread crumbs and it turns out just fine.) This recipe is great just the way it is (not every recipe has to be absolutely bursting with flavor and/or spicy heat some simpler recipes are great just the way they are - that's what we usually call comfort food! ). But... it can also be considered a starting point if you choose to leave out or add other herbs spices or ingredients. One tip place a cooling rack on a cookie sheet or shallow pan and bake your chicken on the rack. No soggy bottoms!:) Read More
(55)

Most helpful critical review

Rating: 3 stars
05/02/2016
I added a pinch of salt and it still needed way more. I even made a tonkatsu sauce that went well but without it it was pretty plain. Good crunch though! Read More
(3)
82 Ratings
  • 5 star values: 42
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
08/26/2016
I have been making my oven "fried" chicken this way for many years. (Though I often do not go to the trouble of refrigerating after coating in the buttermilk or after I coat with bread crumbs and it turns out just fine.) This recipe is great just the way it is (not every recipe has to be absolutely bursting with flavor and/or spicy heat some simpler recipes are great just the way they are - that's what we usually call comfort food! ). But... it can also be considered a starting point if you choose to leave out or add other herbs spices or ingredients. One tip place a cooling rack on a cookie sheet or shallow pan and bake your chicken on the rack. No soggy bottoms!:) Read More
(55)
Rating: 5 stars
08/26/2016
I have been making my oven "fried" chicken this way for many years. (Though I often do not go to the trouble of refrigerating after coating in the buttermilk or after I coat with bread crumbs and it turns out just fine.) This recipe is great just the way it is (not every recipe has to be absolutely bursting with flavor and/or spicy heat some simpler recipes are great just the way they are - that's what we usually call comfort food! ). But... it can also be considered a starting point if you choose to leave out or add other herbs spices or ingredients. One tip place a cooling rack on a cookie sheet or shallow pan and bake your chicken on the rack. No soggy bottoms!:) Read More
(55)
Rating: 4 stars
12/01/2015
I was the original author of this recipe. I tried most of your suggestions and they really raised the flavor of the meat. As far as the coating falling off it works better if you use a spatula when you turn and not a fork. Also make sure the panko mixture is dry when you coat. It tends to start getting moist when you roll the meat. Thanks everyone for your reviews! Read More
(52)
Advertisement
Rating: 5 stars
07/08/2015
I used this on thighs (bone-in) and it turned out great!! Instead of a greased cookie sheet I used crinkled up (and then sort of flattened) aluminum foil. It helps things like this to get crispy on the bottom and lets most of the oil drain away. Just shoot a small spot of pam right where the chicken piece will set then shoot the top of the piece like the author says to. Seriously yummy!! Tonight I'm making chicken cordon bleu with this same exact coating. Great recipe! Read More
(26)
Rating: 5 stars
08/27/2016
I make these for my granddaughters but I use plain yogurt instead of buttermilk. I also eliminate the hot pepper sauce. These are fantastic and way better than McDonald's Chicken Nuggets....and they come with many hugs and kisses from Grandma instead of a useless toy!. Read More
(10)
Rating: 4 stars
12/29/2015
To the buttermilk I added about 1/4 c Franks Wing Sauce. To the bread crumbs (1/2 pinko and 1/2 whole wheat) I added 1 T Italian seasoninha with the rest of ingredients. I baked it on a roasting pan so I wouldn't have to turn it. It did. It turn out crunchy...maybe my oven wasn't hot enough or maybe the 1/2 and 1/2 bread crumb mixture didn't help. Definitely will make again. Read More
(6)
Advertisement
Rating: 5 stars
08/29/2016
Followed the recipe fairly close. I didn't have cayenne so subbed chili powder. I added 2 eggs to the marinade to aide in the making the coating stick better. And I added 1/2 C. of coconut just because. As suggested by another I put parchment paper on a cookie sheet and a cooling rack on that. The chicken was wonderful. Read More
(6)
Rating: 4 stars
01/22/2016
Loved the flavor (I added additional seasonings to suit my taste). There were just too many steps in the preparation. I think I was hungry and wanted to eat. Read More
(6)
Rating: 5 stars
08/26/2016
What an easy and fast dish. Buttermilk is a staple on our house so I had everything on hand. Followed the recipe exactly except cutting it in half for two people. Very tender inside crispy on the out side. Will fix often. Read More
(6)
Rating: 5 stars
01/13/2015
New Family favorite!! Read More
(4)
Rating: 3 stars
05/02/2016
I added a pinch of salt and it still needed way more. I even made a tonkatsu sauce that went well but without it it was pretty plain. Good crunch though! Read More
(3)