Oven-Fried Herbed Chicken - Rachael Ray Every Day

    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