Description
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups crushed herb-seasoned stuffing mix
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 egg
- 1 tablespoon water
- 2 tablespoons peanut oil
Instructions
- Place chicken breasts and buttermilk into a large resealable plastic bag
- knead several times to coat chicken with buttermilk
- and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour
- salt
- and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9×13-inch baking pan.
- Remove chicken from buttermilk
- shake off excess buttermilk
- and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg
- then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp
- about 25 more minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4