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Ingredients
3 ½ pounds chicken pieces (breasts, thighs, drumsticks, in any combination)
2 cups dry unseasoned bread crumbs
2 tablespoons powdered buttermilk, such as Saco Cultured Buttermilk Blend
1 tablespoon hot Hungarian paprika
½ teaspoon thyme
½ teaspoon salt, or to taste
Freshly ground black pepper
3 tablespoons vegetable oil, plus more for the pan
2 cups milk
Nutritional analysis per serving (4 to 6 servings)
31 grams carbs; 46 milligrams cholesterol; 326 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 2 grams fiber; 429 milligrams sodium; 15 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Rinse chicken pieces, and dry with paper towels. Set aside.
- Step 2
In a medium bowl, combine bread crumbs, buttermilk blend, paprika, thyme, salt and black pepper to taste. Mix well. Add oil, and stir with a fork until well blended.
- Step 3
Pour milk into a wide bowl. Dip a piece of chicken in the milk, then roll it in the bread crumbs until thickly coated. Place on an oiled baking pan, and repeat with the remaining chicken.
- Step 4
Bake the chicken until it is well browned and the juices run clear when pierced with a knife, about 30 to 40 minutes. Serve immediately.
Private Notes
Comments
This recipe was a big hit and super easy, but I did make a few changes: Used half panko and half corn meal. Substituted 1 tbs smoked paprika plus some chipotle powder for the hot paprika. Made my own buttermilk - 2 tbs of lemon juice added to the milk to make 2 c. total. Let it sit for at least 5 minutes. Turned up the heat to 400 for the last 10 minutes or so of baking to crisp up the coating. I used a meat thermometer to test for doneness (70C/158F).
Though I despise it as a salad dressing, ranch dressing makes a very much more flavorful substitute for the milk in this particular version of oven fried chicken, especially with hot sauce added to mixture. I also use melted butter mixed with oil in the baking dish/pan. And breaded with Panko bread crumbs. Otherwise, this is a good basic starting recipe.
I made this as directed, except with seasoned panko as that is what I had on hand. This recipe is a keeper.
Delicious and easy. My picky eaters loved it. I used the ranch dressing suggestion, forgot to put the oil in the crumbs, used fresh thyme because I didn’t have dried, smoked paprika because I didn’t have hot…. and it turned out great. Riffable and forgiving. My favorite kind of recipe.
So very good! Easy, too. I used panko and seasoned the flour and the panko, as well as adding Dijon mustard to the egg mixture with the paprika. Didn't have buttermilk powder but I had already buttermilk-brined the chicken, so I thought that would be fine enough. Drizzled melted butter over the battered chicken; also brushed a little on the sheet pan. The family loved it.