I know you have seen many recipes for “Oven Fried Chicken”, but this one is a “keeper”!  What makes it unique is that instead of buttermilk, which of course would be easier, I use a combination of milk, lemon juice, sherry, and low fat sour cream.  It gives it a very distinctive and moist taste.  Using the bone-in chicken is important, especially with breast, because it enhances moisture and flavor.  Other poultry meat combinations could be used, also.  I like to season my breadcrumbs instead of using the flavored, but that is your choice.  I adapted this recipe from one that came from Cooking Light, called “Desk Set Oven-Fried Chicken Breasts”.  The name “Desk Set” came from the movie starring Katharine Hepburn and Spencer Tracy where they discussed fried chicken recipes.  In one scene Tracy cooks the dish for her.  This has been a family favorite for 16 years.

Oven Fried Chicken Breasts

1-2 C breadcrumbs (combine unseasoned and panko)

2 T grated Parmesan cheese

1 tsp. paprika

1 tsp. dried thyme

1/2 tsp. garlic powder

½ tsp. onion powder

Make your own buttermilk “mixture” by whisking together 1T lemon juice and 1T sherry, 1 C 1% milk, and 2T low-fat sour cream

4 skinned chicken breast halves (bone in)

Cooking Spray

2-3 T butter (melted)

Preheat oven to 375*. Combine first 6 ingredients in a shallow dish or just use Italian breadcrumbs with the Parmesan cheese. Combine milk, lemon juice, sherry, and sour cream in a shallow dish and whisk until mixed evenly.

Remove skin from the chicken and pat dry with a paper towel. Dip chicken in milk mixture; dredge in breadcrumb mixture. Place chicken, breast side up, in a shallow pan coated with cooking spray.

Drizzle butter over chicken. Bake at 375 for 35 to 40 minutes depending on the size of the breasts.