Recipe By AnnaG
Rating
Published Apr 23rd
Prep 15m Cook 45m Additional 8h Ready In 9h
Servings 4 servings Calories 393.8

Juicy oven baked chicken breasts with a spicy crumb coating.

Recipe Ingredients

  • 1 cup buttermilk
  • ¼ cup hot pepper sauce
  • 4 boneless, skinless chicken breast halves
  • 1 cup dry bread crumbs
  • ½ cup all-purpose flour
  • 2 teaspoons onion powder
  • 1 teaspoon cornstarch
  • 1 teaspoon white sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 2 tablespoons olive oil

Cooking Directions

  1. 1 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.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 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.
  4. 4 Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
  5. 5 Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.

Nutrition Facts

  • Calories 393.8
  • Carbohydrate 37.8 g
  • Cholesterol 70.9 mg
  • Fat 10.6 g
  • Fiber 2.2 g
  • Protein 35 g
  • Saturated Fat 2 g
  • Sodium 1463.1 mg
  • Sugar 6.2 g

Chef's Notes

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.

Reviews

  1. 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.
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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.
  8. 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. - Read more ...
  9. Delicious and easy -- my husband loved it!
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