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Tuesday, January 22, 2019

Oven Fried Chicken

If you are looking for a recipe for oven baked chicken where the chicken stays moist and the crust is crispy and tasty then this is one that I would select for you.

 4-5 boneless, skinless chicken breasts (if you prefer other pieces use those)
2 cups buttermilk
1 sleeve of Ritz crackers, crushed fine
2 cups Panko bread crumbs
1/2 cup grated Parmesan cheese
1 pkg. dry Ranch dressing mix
1/2 tsp. Black Pepper
6 Tbs. butter, melted

Preheat oven to 375 degrees.
Place the chicken pieces in a bowl and cover with the buttermilk. I cut my breasts in half because they were very large and I like more crust. You can also cut them in nuggets or strips.  Kids like the smaller pieces better.  Place the top on your bowl and refrigerate for about an hour.   It's best if it has time to marinate in the buttermilk.
Place the Ritz crackers in a gallon size Ziploc bag.  You can crush them with a rolling pin or in a food processor.   Add the Panko bread crumbs, Parmesan cheese, dry Ranch dressing mix, and black pepper.  Mix it all together well.  Add the chicken pieces, two at a time to the crumb mixture.  Shake the excess buttermilk off of them.
Remove from the crumb mixture and place them on a cookie sheet or pan you have lined with foil, preferably nonstick Reynolds wrap, which I think is one of the keys to this crust crisping up like it does, that has been liberally sprayed with nonstick cooking spray. /Drizzle each piece with the melted butter. Place in oven for 40 - 45 minutes, depending on the thickness of your chicken pieces.

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