|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We already know that "frying" chicken in the oven is much easier than on the stove, but this recipe takes "easy" to a whole new level. After letting butter melt with oil in a baking pan in the oven, chicken breasts are dredged in seasoned flour and then simply placed in the pan to "fry" in the oven. The coating gets nice and crispy while the inside stays juicy and tender.
This recipe calls for boneless chicken breasts, but boneless thighs can be used as well. They are excellent served with potatoes and your favorite vegetables, or slice them and add them to a tossed salad or Caesar salad. The chicken can also be used in casseroles and is a delicious filling for sandwiches.
2 tablespoons butter
3 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breasts , 4 halves
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
Steps to Make It
Gather the ingredients.
Heat the oven to 400 F/200 C. Put the butter and olive oil in an 8- or 9-inch square baking pan (or a pan large enough to fit the chicken without crowding); place it in the oven to melt the butter. This should only take 1 to 2 minutes, so watch carefully to make sure it doesn't burn.
When the butter in the pan is melted and sizzling, remove the pan from the oven.
Blot the chicken with paper towels and remove any excess fat.
Sprinkle with salt and freshly ground black pepper.
Put the flour, garlic powder, and paprika in a bowl or pie plate. Stir to blend thoroughly.
Dredge the chicken breasts in the flour mixture.
Arrange them in the hot pan and return the pan to the oven. (Don't forget oven mitts!)
Bake the chicken for 15 minutes.
Carefully turn the chicken with a spatula and return to the oven for another 10 to 15 minutes. The chicken should register at least 165 F/73.9 C on a food thermometer in the thickest pieces.
Serve with your choice of sides and enjoy.
- For two servings, reduce the ingredients by 1/2 and use 2 tablespoons of olive oil and 1 tablespoon of butter.
- For even faster cooking, flatten the chicken breasts slightly to an even thickness, or use cutlets. They will cook quickly, so be careful not to overcook. Turn them at about 10 minutes and check for doneness after another 5 minutes.
- Add about 1/2 cup of freshly grated parmesan cheese to the flour mixture along with a few teaspoons of minced fresh parsley, if desired.
- Add a little poultry seasoning or ground thyme and sage to the flour mixture for herb flavor.