Crispy Baked Chicken

Baking chicken breasts in the oven seems like a foolproof method, but often results in dry, bland meat. Here’s a simple baked chicken recipe with minimal involvement.

You’ll Need::
4 boneless, skinless chicken breasts
1/2 cup Hol Grain wheat/gluten free coating mix (contains rice)
1/2 cup buttermilk
4 tbsp butter
1 tbsp coconut oil, melted
1/4 tsp pepper

Preheat the oven to 400 degrees. Evenly coat the coconut oil over a heavy duty baking pan.

Dip the chicken pieces in the buttermilk, and then transfer to the coating mix, and then place them on the baking pan. Sprinkle the pepper on top of the pieces.

Place a tbsp of butter on top of each piece, and put the pan in the oven. Cook for 35 minutes and check the internal temperature. When the inside is at 160 degrees, remove the chicken and serve.

That’s it! There are definitely more involved ways to make chicken even crispier and juicier (and I’ll explore that later), but for now rest assured that this is an easy meal in a pinch.

11 thoughts on “Crispy Baked Chicken”

Thanks for sharing this post. I really enjoy reading your blog. Feel free to check out our recipes.

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Yum! That looks wicked. I definitely want to try this sometime.

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This looks great. Can I just clarify, the coconut oil is on the bottom of the baking pan, right? But you don’t need to flip the chicken or anything? Also, I haven’t used coconut oil before – do you need to heat it to make it liquid or do you use it in a consistency like shortening? Thanks!

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Russ Crandall (thedomesticman.com) says:

January 21, 2013 at 10:05 pm

Jay, coconut oil is solid depending on your house temperature, but a few seconds in the microwave will melt it pretty quickly. Correct, you don’t need to flip the chicken, and the oil goes on the bottom of the pan.

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1. JayHJay says:
  
  January 22, 2013 at 1:27 pm
  
  Thanks! I found coconut oil in the store yesterday so I see what you mean about it being solid. Looking forward to trying this!
  
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Can I use potato starch or anything else besides the Hol Grain wheat/gluten free coating mix, I am not sure if I will find it in the stores right now. Thank you, gonna try this tonight.

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Russ Crandall (thedomesticman.com) says:

March 25, 2013 at 12:59 pm

Patty, to be honest, this is a recipe from years ago, and I now make my breading from scratch. A crust of 1/2c potato starch (or half potato starch half tapioca starch), 1 tsp paprika, 1 tsp salt, and 1 tsp pepper should be fine.

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1. Patty says:
  
  March 25, 2013 at 2:02 pm
  
  Thank you so much, I wanted a healthier alternative to fried chicken and I found it :) Thank you so much for posting some great recipes, I’ve tried quite a few, and know a lot by heart now! Can’t wait to try this, I will let you know how I like it!!! Thanks again :)
  
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I just did this recipe, and I had a few questions. I feel like the 1 tbsp of coconut oil wasn’t enough, all the breading on the bottom stuck to the bottom of the pan. Do you suggest anything to help with the sticking at the bottom of the pan? It was very good, I just want to see if you have any tricks!

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