Spicy Crumbed Chicken

    9 hours

    Chicken is marinated overnight in buttermilk and Tabasco, crumbed in seasoned breadcrumbs, browned in hot oil then baked until crisp outside and tender in the centre.

    217 people made this

    Serves: 4 

    • 1 cup buttermilk
    • 1/4 cup Tabasco(TM)
    • 4 skinless, boneless chicken breast fillets
    • 1 cup dried breadcrumbs
    • 5 tablespoons plain flour
    • 1 teaspoon cornflour
    • 1 teaspoon caster sugar
    • 1 teaspoon garlic salt
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • 2 tablespoons olive oil

    Preparation:15min  ›  Cook:45min  ›  Extra time:8hours marinating  ›  Ready in:9hours 

    1. In a medium bowl, mix the buttermilk and Tabasco. Place chicken in the mixture to coat. Cover and marinate in the refrigerator for 8 hours or overnight.
    2. Preheat oven to 180 degrees C.
    3. In a separate medium bowl, mix breadcrumbs, flour, cornflour, sugar, garlic salt, salt, pepper, paprika and cayenne pepper. Thoroughly coat the chicken in the breadcrumb mixture.
    4. Heat the olive oil in a medium frying pan over medium heat then cook chicken 5 to 7 minutes on each side, until lightly browned.
    5. Transfer chicken to a medium baking dish then bake in the preheated oven 30 minutes, until no longer pink and juices run clear.

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    Something else. One way to avoid a soggy crust is to bake the chicken on a rack. Take the rack out of a roasting pan or use a self standing a cooling rack. Set it on top of or inside (depending on whether or not is is a standing rack) the pan you're cooking the chicken on. Lay the chicken on the rack. Air will circulate under the chicken and the bottom will not be soggy.  -  29 Sep 2008


    Something else. We love spicey food, (including the kids) so this recipe was right on target for us. I didn't have any buttermilk in the house, so I used ranch dressing. The flavour was great, so the next time I make this I'll use the dressing again. To help keep the coating on the chicken, you need to let it set. After breading, place the chicken in the fridge for about 30 minutes. I took the advice of another reviewer and placed the chicken on racks to help keep the bottom crispy. We really loved this! Thank you!  -  29 Sep 2008


    Something else. This recipe was a winner at out house! I refrigerated the chicken after breading as another reviewer suggested. If you still are having trouble making your breading stick, you may not be getting your frying pan hot enough before you put your chicken breasts in. I turned my chicken breasts over halfway through the baking time, so both sides would be crispy. The chicken came out very juicy and tender, and the crust was delicious. I'm going to kick up the hot sauce and cayenne next time I make this.  -  29 Sep 2008