Baked Fried Chicken
6 boneless, skinless chicken breast halves 2 cups buttermilk ¾ cup flour
2 tablespoons nonfat dry milk
1 teaspoon salt
¼ teaspoon pepper
10 tablespoons butter, divided
1. Place chicken breasts in large baking dish and pour buttermilk over. Cover and refrigerate for at least 8 hours. In medium bowl, combine flour, dry milk powder, salt, and pepper and mix well. Cut in 4 tablespoons butter until particles are fine. Cover and refrigerate.
2. When ready to cook, preheat oven to 400°F. Spray a heavy-duty 15” × 10” jelly roll pan with nonstick cooking spray and set aside. Remove chicken from buttermilk and discard buttermilk. Drain chicken, then drop into flour mixture, pressing to coat. Let chicken dry on wire rack for 30 minutes.
3. Cut 6 tablespoons butter into pieces and place in prepared pan. Place in oven for 4 to 5 minutes or until butter melts. Remove from oven and carefully place chicken in hot butter. Bake for 10 minutes, then turn chicken and bake for 10 to 15 minutes longer or until juices run clear and internal temperature reaches 165°F.
The crisp coating on this chicken is flavorful and tender, too. And the chicken stays moist. It's perfect served with Garlic and Onion Smashed Potatoes (page 235).
You can make this recipe with boneless, skinless chicken thighs. Just increase the baking time by 10 to 15 minutes or until chicken registers 170°F on a thermometer. It can also be made with bone-in chicken breasts, or cut-up chicken parts. Again, increase the baking time by 10 to 15 minutes and always use your thermometer to check the temperature.