Oven Fried Chicken N Dressing
Get ready to elevate your comfort food game with this irresistibly crispy Oven Fried Chicken N Dressing recipe! This dish combines juicy, golden-brown, oven-baked chicken pieces coated in a perfectly seasoned flour mixture with a flavorful, homemade cornbread dressing that's rich, moist, and herb-infused. Featuring a zesty buttermilk marinade, aromatic spices like paprika and sage, and sautéed celery and onion for added depth, this recipe is a delicious twist on traditional fried chicken dinners. Baked to perfection for a healthier take on a soul food classic, this meal is perfect for Sunday suppers, holiday feasts, or any time you crave a hearty and satisfying dish. Serve it fresh from the oven with extra parsley for a touch of vibrant color, and watch it disappear from the table! The easy-to-follow steps and simple ingredients make this comfort food staple as approachable as it is delicious.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken pieces (legs, thighs, or breasts)
- 2 cups buttermilk
- 1.5 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups cornbread (crumbled)
- 4 cups chicken stock
- 0.5 cups unsalted butter (melted)
- 1 cup celery (diced)
- 1 cup onion (diced)
- 2 large eggs
- 1 teaspoon sage (ground)
- 2 tablespoons parsley (chopped)
- 3 tablespoons vegetable oil (for baking)
Instructions
In a large bowl, pour the buttermilk over the chicken pieces and let them marinate in the refrigerator for at least 2 hours, or overnight for best results.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, and drizzle it with vegetable oil.
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture, ensuring an even coating.
Place the coated chicken pieces on the prepared baking sheet. Bake for 35–40 minutes, flipping halfway through, until the chicken is golden brown and crispy. Internal temperature should reach 165°F (74°C).
While the chicken bakes, prepare the dressing. In a skillet, melt 2 tablespoons of the butter over medium heat. Sauté the celery and onion until softened, about 5 minutes.
In a large bowl, combine the crumbled cornbread, sautéed vegetables, eggs, sage, parsley, melted butter, and chicken stock. Mix until the dressing is moist but not soggy.
Transfer the dressing mixture to a greased 9x13-inch baking dish. Cover with foil and bake alongside the chicken for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and lightly crispy.
Serve the oven-fried chicken alongside the dressing, garnished with additional parsley if desired. Enjoy your hearty meal!
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 1914 mg | 83% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 22.2 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 340 mg | 26% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
