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"Those who forget the pasta are condemned to reheat it."--Unknown

Oven Fried Chicken Recipe

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This recipe for Oven Fried Chicken, by , is from The Dyer Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Suzy Dyer-Gear


1 cup buttermilk
2 tsp. hot pepper sauce
1 tsp. seasoned salt
1/2 tsp. dried thyme
Freshly cracked black pepper
4 5-ounce skinless, boneless chicken breasts, pounded to 1/3-inch thickness and cut into 2 or 3 strips each.

1/4 cup all-purpose flour
3/4 cup panko or bread crumbs
1 tsp. kosher salt
1 tsp. paprika
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper

1. Combine first 5 marinade ingredients in a ziploc bag and add chicken breasts. Refrigerate several hours or overnight.
2. Preheat oven to 425 degrees F. Place butter on a large baking sheet and place in the oven to melt (once the butter is melted, remove it from the oven so it doesn't burn!).
3. Combine "assembly" ingredients in another ziploc bag. Add the chicken and shake to coat.
4. Take your baking sheet out of the oven once the butter has melted and place your chicken on it, leaving a space between each strip.
5. Bake 10 minutes, flip gently with a pair of tongs, and bake another 10-12 minutes.
Be sure to check to make sure your chicken is cooked, as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 5-10 minutes if needed.
6. Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately.

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