Juicy oven baked chicken breasts with a spicy crumb coating.

AnnaG
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Ingredients

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

Directions

  • In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.

  • Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.

  • Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

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

Nutrition Facts

394 calories; 10.6 g total fat; 71 mg cholesterol; 1463 mg sodium. 37.8 g carbohydrates; 35 g protein; Full Nutrition

Reviews (175)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/14/2003
One way to avoid a soggy crust is to bake the chicken on a rack. Take the rack out of a roasting pan or use a self standing a cooling rack. Set it on top of or inside (depending on whether or not is is a standing rack) the pan you're cooking the chicken on. Lay the chicken on the rack. Air will circulate under the chicken and the bottom will not be soggy. Read More
(217)

Most helpful critical review

Rating: 3 stars
11/25/2008
Love the idea of this but it needs a lot more spice (heat and flavour). I didn't shallow fry before baking. Just put the chicken pieces on a roasting tray and sprayed all sides with olive oil. It turned out lovely crisp and moist but just not enough flavour. Read More
(19)
227 Ratings
  • 5 star values: 119
  • 4 star values: 76
  • 3 star values: 23
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
05/14/2003
One way to avoid a soggy crust is to bake the chicken on a rack. Take the rack out of a roasting pan or use a self standing a cooling rack. Set it on top of or inside (depending on whether or not is is a standing rack) the pan you're cooking the chicken on. Lay the chicken on the rack. Air will circulate under the chicken and the bottom will not be soggy. Read More
(217)
Rating: 5 stars
05/14/2003
One way to avoid a soggy crust is to bake the chicken on a rack. Take the rack out of a roasting pan or use a self standing a cooling rack. Set it on top of or inside (depending on whether or not is is a standing rack) the pan you're cooking the chicken on. Lay the chicken on the rack. Air will circulate under the chicken and the bottom will not be soggy. Read More
(217)
Rating: 5 stars
07/23/2003
We love spicey food (including the kids) so this recipe was right on target for us. I didn't have any buttermilk in the house so I used ranch dressing. The flavor was great so the next time I make this I'll use the dressing again. To help keep the coating on the chicken you need to let it set. After breading place the chicken in the fridge for about 30 minutes. I took the advice of another reviewer and placed the chicken on racks to help keep the bottom crispy. We really loved this! Thank you! Read More
(147)
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Rating: 5 stars
08/12/2005
I make this all the time so glad I found it and tried it. IT'S A KEEPER!!! My family and I love it. I dip the chicken in egg before dredging in dry mixture coating sticks to chicken better also makes thicker and crisper crust. Also tried bone in cut up chicken pieces done the same way just bake longer until juices run clear. Thank you Anna Read More
(87)
Rating: 5 stars
03/30/2006
Wow talk about a GREAT recipe!!! I didn't marinate the chicken in the buttermilk mixture. (I didn't have time) So I just put some of the hot sauce (Chicken wing hot sauce is what I used) in a little bowl and rolled the chciken in it till it was coated in the sauce before I coated it with the flour/bread crumb mixture. Also I used vegetable oil instead of Olive Oil to pan fry it because Olive Oil has that strong flavour and I didn't want the chicken to tast like that. Anyway SOOO yummy and crispy! Not at all greasy either. Deffinetly will be making this again! Read More
(49)
Rating: 5 stars
09/12/2003
This recipe was a winner at out house! I refrigerated the chicken after breading as another reviewer suggested. If you still are having trouble making your breading stick you may not be getting your frying pan hot enough before you put your chicken breasts in. I turned my chicken breasts over halfway through the baking time so both sides would be crispy. The chicken came out very juicy and tender and the crust was delicious. I'm going to kick up the hot sauce and cayenne next time I make this. Read More
(42)
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Rating: 4 stars
07/23/2003
Very yummy. I used Frank's hot sauce with this recipe. I took the advice of Linda McLean and let the chicken sit in the fridge after I coated it with the breadcrumbs and they cooked perfectly. I skipped the oven part and just browned these in a little canola oil. You could taste the hot sauce in the chicken...I guess it soaked up the flavor and it was delicious. Thanks for sharing Anna. Read More
(32)
Rating: 4 stars
11/02/2002
Delicious and easy -- my husband loved it! Read More
(20)
Rating: 5 stars
06/23/2003
This recipe was an excellent combination of flavors. I will make this one again. I did add an egg to the mixture so that the bread crumbs would stick better and it worked out very well. Read More
(20)
Rating: 3 stars
11/25/2008
Love the idea of this but it needs a lot more spice (heat and flavour). I didn't shallow fry before baking. Just put the chicken pieces on a roasting tray and sprayed all sides with olive oil. It turned out lovely crisp and moist but just not enough flavour. Read More
(19)