Oven-Fried Herbed Chicken - Rachael Ray In Season

Oven-Fried Herbed Chicken

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oven-fried herbed chicken

Recipe by Tracey Seaman, Every Day Test Kitchen Director

"If you're making a double batch, you can reuse the cooking oil; just be sure to first remove any floating crispy bits using a small strainer." – Tracey Seaman

  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 whole chicken (3 1/2 lbs.), breastbone, backbone and skin removed, cut into 8 pieces
  • 1 1/4 cups low-fat buttermilk
  • 1 tbsp. chopped garlic
  • 2 cups plain dried breadcrumbs
  • 2 tsp. dried Italian herbs
  • 1 1/2 tsp. salt
  • 1/2 teaspoon pepper
  • EVOO

Preparation

1. Combine buttermilk and garlic. In a resealable plastic bag, soak the chicken in the buttermilk mixture for 30 minutes (or up to 12 hours).

2. Meanwhile, in a medium bowl, combine the breadcrumbs, Italian herbs, salt and pepper. Remove the chicken pieces and coat them evenly with the breadcrumb mixture. 

3. Drizzle with EVOO; place chicken pieces on a parchment-lined sheet and bake at 425° until the crust is crisp and the meat is cooked, 45 minutes.

Try our Classic Fried Chicken