Oven Fried Chicken

• Serves: 6

• Source

• Contributor: MikeCrute

Ingredients

Marinade

• 1/2 teaspoon salt
• 1/2 teaspoon ground paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• ground pepper
• 1 cup buttermilk
• 1/2 lemon, juiced
• 2 lbs chicken breasts

Dry Coating

• 1 1/4 cup white flour
• 4 tablespoons breadcrumbs
• 1/2 teaspoon baking powder
• 1/2 tablespoon salt
• 2-3 tablespoons garlic powder
• 1 teaspoon ground paprika
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper

Wet Coating

• 2 large eggs
• 2/3 cup buttermilk

For Pan

• 1/3 cup butter

Instructions

1. Marinate: Whisk together all ingredients for the marinade in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight.
2. Place all ingredients for the dry coating in a large bowl and mix well.
3. To a separate bowl, add wet coating ingredients and whisk well.
4. Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
5. Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
6. Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes. Finish by broiling for a few minutes, until golden and crispy.
7. Serve: Let the chicken sit for 2 minutes before serving to crisp, but not too long or it will become soggy.

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