Ingredients Jump to Instructions ↓

  1. 6 boneless, skinless chicken breasts

  2. 2 cups buttermilk

  3. 3/4 cup flour

  4. 2 tablespoons nonfat dry milk

  5. 1 teaspoon salt

  6. 1/4 teaspoon pepper

  7. 10 tablespoons butter, divided

Instructions Jump to Ingredients ↑

  1. Place chicken breasts in large baking dish and pour buttermilk over. Cover and refrigerate for one hour up to 24 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. When ready to cook, preheat oven to 425 degrees F. Spray a heavy duty 15" x 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 20-30 minutes. 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 Baked Fried Chicken and bake for 10 to 14 minutes longer or until juices run clear and internal temperature reaches 165 degrees F. Serve Baked Fried Chicken immediately. Calories: 298.16 Fat: 10.64 grams Saturated Fat: 6.02 grams Trans Fat: 0.23 grams (natural) Carbohydrates: 13.16 grams Cholesterol: 105.71 mg Copyright © 2007, F&W Publications, Inc., All Rights Reserved


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