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Oatmeal-Crusted Chicken


4 servings

If you have a bit of extra oatmeal but not enough for a bowl at breakfast, grind the oats and use them for this family-friendly main dish. Making chicken tenders at home lightens up this classic comfort food, making it delicious and guilt-free. The buttermilk marinade makes for tender, juicy tenders, so don't skip the soaking time. If needed, marinate the chicken all day while you're away, then cook when you're ready for dinner. A quick sear in a skillet locks in that rich flavor. Finish baking the strips in the oven so as not to dry them out in the pan.


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 cup buttermilk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup flour
  • 1/2 cup ground oats
  • 2 tablespoons oil

Nutrition Information

  • calories 387
  • fat 13.6 g
  • satfat 2.6 g
  • sodium 422 mg

How to Make It

  1. Preheat oven to 425°. Place chicken breast halves in a zip-top plastic bag. Combine buttermilk and egg. Add egg mixture to bag, and seal. Marinate in refrigerator for 4 hours. Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Combine flour and ground oats. Dredge the chicken in flour mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken; sauté for 4 minutes. Turn chicken over. Bake at 425° for 10 minutes or until done.