By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
336 cal · 70 min
Crispy Oven-Fried Chicken
Recipe GLPRfbef027c33eedb
Tender, juicy bone-in chicken breasts marinated in a tangy buttermilk and chive mixture, then coated with seasoned bread crumbs and baked until golden and crispy. This lighter version of fried chicken delivers all the satisfying crunch without deep-frying, making it a quick and delicious weeknight dinner.
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Ingredients
1/3 cup 1% buttermilk
1/4 cup finely chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
4 bone-in chicken breasts (about 12 ounces each), skin removed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dried bread crumbs
Cooking spray
Directions
In a medium bowl, whisk together the buttermilk, fresh chives, Dijon mustard, and hot sauce until well combined.
Remove the skin from each chicken breast and place the skinless breasts in the buttermilk marinade, turning to coat all sides. Cover and refrigerate for at least 30 minutes, preferably overnight.
Preheat your oven to 425°F and lightly spray a rimmed baking sheet with cooking spray.
Remove the chicken from the marinade, allowing excess liquid to drip back into the bowl. Season both sides of each breast with salt and black pepper.
Place the dried bread crumbs in a wide, shallow dish. Working with one piece at a time, dip each seasoned chicken breast into the bread crumbs, pressing gently so the coating adheres on all sides. Transfer the coated breasts to the prepared baking sheet.
Spray the top of each coated chicken breast generously with cooking spray. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part of the meat, and the coating is golden brown and crispy.
Remove from the oven and let rest for a few minutes before serving.
Comments
Every ingredient here is a Charlotte staple: buttermilk, bread crumbs, and chicken breasts at any major chain; chives and Dijon mustard at Harris Teeter or Food Lion produce if you want fresh. The real time is about 80 minutes when you account for marinating the chicken in buttermilk (the recipe likely underestimates this step), plus prep and cleanup, which is reasonable for a weeknight only if you start early. Cost per serving runs roughly $2.50 to $3.00 for chicken breast, buttermilk, and seasonings—honest value. The dish reheats poorly because the coating loses crispness, so plan to serve it fresh the same night; it's a hands-off oven job once assembly is done, which suits busy households, but you are not eating leftovers.
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