Oven-Fried Chicken Breasts

Serving Size: 4
Total Time:


  • 4 skinless, boneless chicken breasts, 5 ounce each
  • 1 Tbsp unsalted butter
  • 2 Tbsp canola oil
  • 2 Tbsp canola oil
  • 1 large white onion, thinly sliced
  • 0.5 tsp dried thyme
  • pinch of sugar
  • 2 Tbsp dry sherry
  • 1 cup chicken stock
  • 1 tsp cornstarch dissolved in 1 tablespoon of water
  • 1 tsp freshly ground pepper
  • 1 tsp freshly ground pepper
  • 1 tsp onion powder
  • 4 cup brewed sweetened iced tea
  • 1.5 Tbsp Worcestershire sauce
  • 1 Tbsp tabasco sauce
  • 1 Tbsp dried thyme
  • kosher salt
  • 2 cup all-purpose flour
  • 0.75 tsp cayenne pepper
  • 1 tsp smoked hot Spanish paprika, pimenton de la Vera
  • 1 tsp garlic powder
  • salt and freshly ground black pepper


1. Prepare the Chicken: In a resealable plastic bag, coat the chicken with the tea, Worcestershire, Tabasco, thyme and 1 tablespoon of salt. Refrigerate overnight.

2. Preheat the oven to 375°. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper and 1 teaspoon of salt. Drain the chicken, pick off the thyme and dredge in the seasoned flour.

3. In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned, about 5 minutes. Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes.

4. Make the Gravy: Heat the oil in a skillet. Add the onion, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the thyme and sugar and cook until the onion is caramelized, 15 minutes. Add the sherry and cook until evaporated. Whisk in the chicken stock and dissolved cornstarch and bring to a boil, stirring, until thickened. Season with salt and pepper. Spoon the gravy over the chicken and serve.