Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: 1 chicken breast half and 3/4 cup slaw)

Cracker meal gives the coating more crunch; look for it on the baking aisle of your supermarket. If you can't find cracker meal, make your own by pulsing 10 saltine crackers in a food processor until they're finely ground. Or place them in a zip-top plastic bag and crush them with a rolling pin.

How to Make It

Step 1

To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill.

Step 2

Preheat oven to 425°.

Step 3

To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.

Step 4

Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.

Step 5

Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425° for 32 minutes or until a thermometer registers 165°.

Ratings & Reviews

Moist "oven-fried" chicken

schapstick
April 07, 2016
This was a very tasty treatment for oven-fried chicken. I followed the recipe except for following other reviewers' suggestions on adding more flavor. I seasoned the chicken breasts (boneless, skinless) with Old Bay seasoning and added a few generous dashes of Tabasco to the buttermilk. Marinating the chicken for about 8 hours really imparted a nice buttermilk-y tang. I also used panko rather than the cracker meal as I didn't want to buy something that I would seldom use. I happened to have some Italian-seasoned panko so I used that, adding garlic salt and a pinch of a garlic/Italian herb mix. That provided a delightful amount of flavor to the cooked chicken. I also air-chilled the breaded chicken (on a rack over a cookie sheet) for a few hours, which always helps the breading coating to stick. Finally, my chicken was done in 20 minutes rather than the 30 minutes suggested for bone-in chicken. I served the chicken with the cole-slaw suggested (not nearly enough dressing for the amount of slaw in the package) and "Whipped Celery Potatoes" from this site. It was a wonderful homey, not-too-complicated meal which the whole family enjoyed.

Pogogirl's Review

PattyBuechler
December 16, 2014
This is a great recipe. I use a bit more salt than the recipe indicates.

23skiddoo's Review

MissSheri
July 07, 2014
N/A

falljunelaker's Review

mllemadison
September 15, 2013
Followed the recipe exactly. It was OK. Didn't have time to marinate like some suggested b/c it was a week night. May try again following others' suggestions. Did not try the cole slaw.

SweetieMagoo02's Review

23skiddoo
July 08, 2013
I made this dish for my family and guest. They loved it. Instead of making the coleslaw, I made mashed potatoes and fresh green beans. I increased the flour and cracker meal to 1 cup each and butter to 4 Tbsp, because the 4 chicken breast I had were big pieces. To coat the chicken, I placed the cracker crumbs and flour in a gallon zip-lock bag. This meal was quick, easy and healthy. I plan on making this again and again.

MaryEliz's Review

kathygee1
March 30, 2013
At the suggestion of another reviewer, I added a tsp or so of Old Bay seasoning to the buttermilk and let the chicken marinate for a few hours. It was incredibly tender and delicious.

P3anut's Review

steponme
February 17, 2013
N/A

Typool's Review

Schmatterson
December 16, 2012
OUTSTANDING!! My 11 year old son made this with supervision and he said it was better than KFC. In fact, my husband is making again tonight. Great flavor, nice crunch. We used boneless, skinless breasts.

ericg75's Review

nyfoodie
July 06, 2012
N/A

damay3030's Review

Claudia49
December 18, 2011
This is a great basic technique. Loved the crispiness from the cracker meal. Based on previous reviews, however, I extended the buttermilk marinade to overnight and added dry mustard, cayenne pepper, garlic powder, and dried thyme. The flavor was very good. This chicken was amazingly moist as well.