Buttermilk-Battered Oven-Fried Chicken

Recipe from

Oxmoor House

Nutritional 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


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


Preheat oven to 425°.

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.

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.

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

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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