Juicy Fake Fried Chicken

A baked "fake fried" chicken that's crispy on the outside and juicy inside, using a buttermilk or milk-lemon/vinegar marinade and a seasoned flour coating.

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Prep Time 24

Cook Time 38

Total Time 1 2

Course Main

Servings 4 servings

Equipment

Oven
Baking Sheet
Parchment Paper
wide shallow bowl
Small Bowl
container with airtight lid
Mixing Spoon
pastry brush or cooking spray

Ingredients

1/2 cupnon-fat buttermilkOR 1/2 tablespoon lemon juice or vinegar mixed with (1/2 cup) 1 percent milk
1 1/2 tablespoonsDijon mustard
2 garlic clovesminced
2 teaspoonshot sauce
2 to 2 1/2 poundssplit chicken breasts bone-inskin removed optional boneless
1 cupflour we used white whole wheat
1 teaspoonpaprika
1 teaspoondried thyme
1 teaspoonbaking powder
1/8 teaspoonkosher or sea salt
1/2 teaspoonblack pepper

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a wide, shallow bowl whisk together: 1/2 cup non-fat buttermilk OR (if using the substitute) 1/2 tablespoon lemon juice or vinegar mixed into 1/2 cup 1% milk, 1 1/2 tablespoons Dijon mustard, 2 minced garlic cloves, and 2 teaspoons hot sauce.
Add the 2 to 2 1/2 pounds split chicken breasts (skin removed, bone-in or boneless) to the bowl and flip each piece to coat both sides. Allow excess mixture to drip off.
In a small bowl whisk together 1 cup flour, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon baking powder, 1/8 teaspoon salt, and 1/2 teaspoon black pepper.
Transfer the seasoned flour to a bowl or container with an airtight lid. Working two pieces at a time, add the chicken to the container, close the lid, and shake to coat each piece evenly. Remove each piece, shake off excess flour, and place it on the prepared parchment-lined baking sheet with space between pieces.
Lightly coat the top and sides of each floured chicken piece with cooking spray or brush with olive oil.
Bake in the preheated oven until the coating is golden brown and the chicken is no longer pink in the center, about 40 to 50 minutes.

Notes

Notes
In 2013, we photographed the recipe using bone-in chicken breasts. We recently updated the photos using boneless breasts. Either way, the process was the same, and the outcome was beyond delicious!