I’m avoiding the word “fried” around my household due to all the unpleasant things that word could do to my hips.  Not actually the word “fried”, but combining food, frying and my hips…not a good equation.  My daughter recently came up with this wonderful recipe for Oven Fried Chicken. The word “fried” is definitely in the title of this recipe, but I promise there is NO oil involved.

• 1 1/4 cups buttermilk
• 1/2 teaspoon pepper
• 6 chicken breasts
• 1/2 cup unseasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Juice of 1 lemon
• 4 tablespoons butter, melted

Marinate the chicken in the buttermilk and 1/2 teaspoon pepper for at least 3 hours or up to a day.  When ready to cook the chicken, preheat the oven to 400 degrees.

Mix the breadcrumbs with the Parmesan, flour, salt, pepper, thyme, garlic powder, paprika and cayenne.

Place a wire rack over a cookie sheet to bake the chicken on.  Remove chicken from the buttermilk, shaking off excess.  Dredge in breadcrumb mixture and set on rack.

Pour melted butter and lemon juice over the chicken and bake until crisp and brown.  About 30 to 45 minutes, depending on the thickness of the chicken.  To check for doneness, either cut into the thickest part or use a thermometer to check for a temperature of 180 degrees.

Photo Credit © Carolyn Thompson | Dreamstime.com

Tags: breadcrumbs, buttermilk, chicken baked, parmesan cheese