Oven Baked Fried Chicken with Buttermilk Marinade
Buttermilk soaked chicken cutlets coated in seasoned flour and baked on a buttered pan until golden and crisp.
Equipment
- 9x13 inch rimmed baking sheet
- Parchment paper
- Instant read thermometer
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts about 1 1/2 lb total, cut in half lengthwise
- 3 cup buttermilk for marinating, most is discarded
- 1 cup all purpose flour
- 1 tbsp ground paprika
- 1 tbsp chicken seasoning blend
- ½ tsp kosher salt
- 1 tsp ground black pepper
- 4 tbsp unsalted butter melted, for coating the pan
- ¼ cup chopped fresh flat leaf parsley optional, for garnish
Instructions
Cooking
- Soak. Cut each breast in half lengthwise and soak the pieces in the buttermilk for 20 minutes.
- Prep the pan. Heat the oven to 400 degrees F. Pour the melted butter over parchment in a 9x13 inch pan.
- Coat. Whisk the flour, paprika, seasoning blend, salt, and pepper. Blot each piece and press it into the flour on both sides.
- Bake. Arrange the chicken in the pan with space between pieces and bake 35 to 40 minutes, flipping after 20 minutes.
- Finish. Check for 165 degrees F in the center, rest 5 minutes, and garnish with parsley.
Notes
Substitutions: Use boneless thighs in place of breasts, or add cayenne to the flour for heat.
Tips: Blot well, leave space between pieces, and flip only once.
Storage: Refrigerate up to 3 days. Reheat on a rack at 375 degrees F until 165 degrees F. Do not freeze.