Oven-Fried Chicken

Photo: Antonis Achilleos

Yield: Serves 4
Cost per Serving: $2.59
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Recipe Time

Cook Time:
Prep Time:
Marinate: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 478
  • Fat: 28g
  • Saturated fat: 7g
  • Protein: 35g
  • Carbohydrate: 19g
  • Fiber: 1g
  • Cholesterol: 141mg
  • Sodium: 521mg


  • 8 chicken pieces, drumsticks and bone-in thighs (about 2 1/2 lb.)
  • Salt and pepper
  • 1 cup buttermilk
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons chopped fresh mixed herbs such as parsley, thyme, rosemary and basil
  • 3 cups panko
  • 1/2 teaspoon paprika
  • 2 tablespoons canola oil


  1. 1. Trim chicken; season with salt and pepper. Place in a shallow dish large enough to hold chicken in a single layer.
  2. 2. Whisk buttermilk, garlic and herbs. Pour over chicken and set aside to marinate for 30 minutes.
  3. 3. Preheat oven to 425°F. Line a large baking sheet with foil. Coat a wire rack with cooking spray; place on sheet.
  4. 4. In a shallow bowl, combine panko, paprika, 1/2 tsp. salt and 1/4 tsp. pepper. Remove chicken from marinade; discard excess. Dredge chicken in panko mixture, shake off excess and arrange on rack. Drizzle with oil. Bake until chicken is golden brown and cooked through, 40 to 50 minutes.
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