Paula Deen Oven-Fried Chicken

Paula Deen oven-fried chicken takes about 9 hours with the marinade and uses buttermilk, yogurt and oats to make a crispy golden Southern chicken dinner. Save this easy baked chicken dinner for Sunday dinner, cookout or church supper, because it is baked in the oven with no deep fryer or messy oil.

Marinate the chicken in the buttermilk and yogurt mixture for the full 8 hours, because that tangy soak tenderizes the meat and seasons it through. Cut the time short and the chicken bakes up drier, with the flavor sitting only on the surface.

Paula coats the chicken in flour and plain oatmeal instead of a heavy batter, which gives the skin a nutty crunch without any frying. She shakes it in a brown paper bag, so every piece gets an even coat and cleanup is just tossing the bag.

Paula Deen Oven-Fried Chicken

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

380

kcal

Buttermilk and yogurt soften the chicken overnight, then a flour and oatmeal coating bakes into a crisp, golden crust at high heat. The meat stays juicy inside while the outside turns crunchy and lightly nutty.

Ingredients

• 1 cup buttermilk
  

• 1/2 cup unflavored yogurt
  

• 2 teaspoons spicy brown mustard
  

• 2 teaspoons Hot sauce
  

• 2 teaspoons (1 teaspoon chopped, if fresh) dried tarragon
  

• 2 teaspoons paprika
  

• 2 teaspoons salt
  

• 1 (2 1/2 lb) cut into serving pieces (or 4 to 6 breast halves) chicken
  

• 1/2 cup all purpose flour
  

• 1/2 cup plain oatmeal
  

Directions

• Mix the marinade: Stir 1 cup buttermilk, 1/2 cup yogurt, 2 teaspoons spicy brown mustard, 2 teaspoons hot sauce, 2 teaspoons tarragon, 2 teaspoons paprika and 2 teaspoons salt in a small bowl. Whisk until the yogurt is smooth, so the marinade coats evenly.
• Marinate the chicken: Put the chicken in a heavy re-sealable plastic bag or a baking pan large enough to hold it in one layer, then pour the buttermilk mixture over it. Seal the bag or cover the pan with plastic wrap and refrigerate for about 8 hours.
• Heat the oven: Preheat the oven to 450°F while the chicken comes out of the fridge. Then grease a baking pan large enough to hold all the pieces in 1 layer.
• Coat the chicken: Place 1/2 cup flour and 1/2 cup plain oatmeal in a brown paper bag. Add the chicken one piece at a time and shake until it is fully coated.
• Arrange the pieces: Set each coated piece skin side down in the prepared pan as you go. Keep going until every piece has been shaken in the flour mixture.
• Bake until golden: Bake for 40 to 45 minutes, turning the pieces once halfway through. The chicken is done when it turns golden brown on all sides.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Nordic Ware half sheet pan, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I marinate the chicken for less than 8 hours?

The full 8 hours gives the best tenderness and flavor, since the buttermilk and yogurt need time to work. If you are short on time, a few hours still helps, though the chicken will be a little less tangy.

What can I use instead of tarragon?

Dried thyme works well in its place, since it has a similar herby note that goes with buttermilk. Use the same 2 teaspoons dried, or 1 teaspoon if you are using fresh.

Do I really need a brown paper bag to coat the chicken?

A large re-sealable plastic bag works the same way. The bag just keeps the flour and oatmeal contained, so you get an even coat with almost no mess.

How do I reheat leftover oven-fried chicken?

Warm it on a rack in a 375°F oven until hot all the way through, since the microwave makes the coating soft. Keep leftovers covered in the fridge and eat them within a few days.

Why is my coating not crisp?

Crowding the pan is the most common cause, because steam from touching pieces softens the crust. Give each piece some room in a single layer and make sure the oven is fully at 450°F before the chicken goes in.