Herbed Oven-Fried Chicken
- 12 cup buttermilk
- 2 garlic cloves, finely minced,
- 1 12 teaspoons salt
- 1 tablespoon oil
- 12 lb skinless chicken breasts, boneless or 12 lb chicken tenders
- 1 cup rolled oats
- 12 teaspoon red pepper flakes
- 12 cup parmesan cheese, grated
- 14 cup basil leaves, fresh or 14 cup fresh rosemary needles
- olive oil flavored cooking spray
DirectionsIn a shallow dish, mix together the buttermilk, garlic, 1/2 teaspoon of the salt and the oil.
Place the chicken pieces in the buttermilk mixture and coat them thoroughly.
Marinate the chicken in the buttermilk mixture overnight in the refrigerator.
Preheat the toaster oven to 425F.
In a food processor, mix the oats, red pepper flakes, the remaining 1 teaspoon salt, Parmesan, and basil.
Pulse until the oats are partially powdered.
Alternatively, mix the ingredients together in a bowl with a wooden spoon.
Place the oat mixture on a plate.
Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly.
For easy clean-up, cover the toaster oven baking tray with aluminum foil and lightly spray it with oil.
(Check your manufacturer's instructions, however, for any cautions against the use of aluminum foil in your toaster oven.
Place the chicken pieces on the tray so that they are not touching one another.
Spray the chicken pieces lightly with oil and bake for about 10 to 15 minutes, depending upon the thickness of the meat, until the crust is golden brown and crispy.
Remove the chicken from the toaster oven and serve hot or refrigerate and serve cold over a salad.