Deviled Oven-Fried Chicken Recipe
Overview:
Tender, juicy, and flavorFULL! When I cook for guests, I’m known for making too much. I made this for a party of 30, and it disappeared before I knew what happened! The original recipe in the “Live Longer Cookbook” by Readers’ Digest calls for a mixture of butter and olive oil to be drizzled on top. This dish doesn’t need it to be fabulous. It’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering. With just a handful of ingredients and simple steps, you’ll have a delicious meal ready in no time.
- Servings: 4
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Calories per Serving: 354
- Rating: ⭐⭐⭐⭐ (4.0)
Ingredients:
- 2/3 cup buttermilk
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 1/8 teaspoon red pepper flakes
- 2 boneless, skinless chicken breasts
- 2/3 cup grated Parmesan cheese
- 2 tablespoons dried sage
- 1 tablespoon dried rosemary
- 1/4 cup breadcrumbs
Instructions:
| Step | Description |
|---|---|
| 1 | In a large bowl, combine the buttermilk, Dijon mustard, minced garlic, and red pepper flakes. |
| 2 | Add the chicken breasts to the bowl, ensuring they are fully coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or for even more flavor, marinate overnight. |
| 3 | Preheat your oven to 375°F (190°C). |
| 4 | In a shallow bowl, mix together the grated Parmesan cheese, dried sage, dried rosemary, and breadcrumbs until well combined. |
| 5 | Remove the chicken breasts from the marinade, allowing any excess marinade to drip off. |
| 6 | Dredge each chicken breast in the breadcrumb mixture, ensuring they are evenly coated on all sides. |
| 7 | Place the coated chicken breasts on a wire rack set over a baking sheet. This allows air to circulate around the chicken, ensuring it cooks evenly and becomes crispy. |
| 8 | Bake the chicken in the preheated oven for 40-45 minutes, or until the juices run clear when the chicken is pierced with a fork and the crust is golden brown and crispy. |
| 9 | For an extra crispy finish, you can optionally place the chicken under the broiler for 1-2 minutes until golden brown. Keep a close eye on it to prevent burning. |
| 10 | Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring each bite is juicy and flavorful. |
| 11 | Serve your deviled oven-fried chicken hot, alongside your favorite sides and enjoy the deliciousness! |
Nutritional Information:
- Calories: 354
- Fat: 4.3g
- Saturated Fat: 1.5g
- Cholesterol: 135.5mg
- Sodium: 262.4mg
- Carbohydrates: 18.2g
- Fiber: 0.7g
- Sugar: 2.1g
- Protein: 56.7g
Recipe Notes:
- For a spicier kick, increase the amount of red pepper flakes in the marinade.
- If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes until it curdles slightly.
- Feel free to adjust the seasoning to suit your taste preferences. You can add more herbs or spices to the breadcrumb mixture for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results, to maintain the crispy texture of the chicken.
