Dinner Recipes

Oven fried Chicken

Oven fried Chicken



Oven fried Chicken

Serves: 8


1/4 cup Mortons kosher salt
1/4 cup sugar
2 tablespoons paprika
2 heads Melissas organic garlic cloves separated and peeled
3 dried bay leaves
1 quart Altadena cultured low fat buttermilk
8 Rosie Organic boneless skinless chicken breast halves pounded about 5 ounces each
1 5 ounce box Devonsheer plain unsalted Melba toast coarsely crushed
3 egg whites
1 tablespoon Grey Poupon Dijon mustard
1 teaspoon dried thyme
1/8 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
olive oil cooking spray


In a food processor or blender, combine the salt, sugar, paprika, garlic cloves, bay leaves and one cup buttermilk. Begin to blend and add remaining buttermilk while the machine is running. Place chicken in a large glass bowl and cover with buttermilk mixture. Refrigerate uncovered for 1 hour.

Adjust oven rack to second rung from the top and preheat to 400 Fahrenheit. Heat a large baking sheet pan while marinating the chicken.

Place Melba toast crumbs in a shallow dish. In a second shallow dish combine the egg whites, mustard, thyme, salt, pepper, oregano and cayenne pepper. Remove chicken from buttermilk marinade and pat dry with paper towels. Remove baking sheet from oven and coat with Pam spray. Dip chicken first in egg mixture, and then dredge in Melba crumbs. Place chicken in a single layer on the baking sheet. When all pieces are coated, lightly spray tops of chicken with coking spray. Bake until it is golden brown, about 15 minutes, then turn chicken over and cook for 3 more minutes, until juices run clear.