This great recipe for baked fried chicken, baked in the oven, from my fifth cookbook, Everything No Trans Fat Cookbook, is delicious and easy. Serve it with potato salad in the summer, and mashed potatoes and peas in the winter.
The coating of flour, nonfat dry milk, and melted butter mimics frying and makes this chicken so moist and juicy. You'll never make fried chicken any other way after tasting this recipe!
Recipe reprinted with permission from Everything No Trans Fat Cookbook (F&W Publications).
- 6 boneless, skinless chicken breasts
- 2 cups buttermilk
- 3/4 cup flour
- 2 tablespoons nonfat dry milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 10 tablespoons butter, divided
Place the chicken breasts in large baking dish and pour buttermilk over. Cover and refrigerate for one hour up to 24 hours. In medium bowl, combine flour, dry milk powder, salt, and pepper and mix well. Cut in 4 tablespoons butter until particles are fine. Cover and refrigerate.
When ready to cook, preheat oven to 425° F. Spray a heavy duty 15" x 10" jelly roll pan with nonstick cooking spray and set aside.
Remove chicken from buttermilk and discard buttermilk.
Drain chicken, then drop into flour mixture, pressing to coat. Let chicken dry on wire rack for 20-30 minutes.
Cut 6 tablespoons butter into pieces and place in prepared pan. Place in oven for 4 to 5 minutes or until butter melts. Remove from oven and carefully place chicken in hot butter.
Bake for 10 minutes, then turn chicken and bake for 10 to 14 minutes longer or until juices run clear and internal temperature reaches 165 degrees F. Serve immediately, or let stand 20 minutes at room temperature, then cover and chill to serve cold.