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Buttermilk-Battered Oven-Fried Chicken

Yield 6 servings

Ingredients

  • 1 1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1 (4.3-ounce) package saltine crackers, crushed (41 crackers)
  • 1/2 cup low-fat buttermilk
  • 3 (6-ounce) skinned, bone-in chicken breast halves
  • 3 (5-ounce) skinned chicken thighs
  • Cooking spray

Nutrition Information

  • calories 280
  • fat 6.8 g
  • satfat 1.9 g
  • protein 35.5 g
  • carbohydrate 15.3 g
  • cholesterol 112 mg
  • iron 2.5 mg
  • sodium 739 mg
  • caloriesfromfat 22 %
  • fiber 0.7 g
  • calcium 57 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 4 ingredients in a small bowl. Place flour in a large heavy-duty, zip-top plastic bag; add 1 1/2 teaspoons paprika mixture. Toss until thoroughly combined. Place cracker crumbs in a shallow dish; add remaining paprika mixture. Stir until well blended. Pour buttermilk into a small bowl.

  3. Add chicken, 2 pieces at a time, to flour mixture; seal bag, and shake to coat chicken. Remove chicken from bag; dip in buttermilk. Dredge chicken in crumb mixture. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken and flour mixture.

  4. Lightly coat chicken with cooking spray. Bake at 425° for 23 to 25 minutes or until chicken is done.

Oxmoor House Healthy Eating Collection