This lightened version of homestyle fried chicken gets its crispy coating from a mixture of flour and cornmeal and then by browning the chicken in a skillet and finishing it off in the oven.
1 cup low-fat buttermilk
2 large egg whites, beaten
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 chicken breast halves, skinned (about 1 pound)
2 chicken thighs, skinned (about 1/2 pound)
2 chicken drumsticks, skinned (about 1/2 pound)
2 tablespoons canola oil
How to Make It
Preheat oven to 425°.
Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.
This was truly the best oven fried chicken I've ever had. It was simple to make and the crust was really crispy....something most oven fries don't have. I will make this over and over again....really yummy....
I made this with tenders and reduced the cooking times accordingly, as others have suggested. It was as close to real fried chicken as I think reduced-fat oven-fried is going to come. I appreciate that it calls for pan frying first instead of just cooking spray at the bottom of the pan to seal the crust, as most oven-fried recipes suggest. It's fried chicken, for pete's sake. It's supposed to be a little bad for you. And taste very bad for you. Which this recipe did very well.
I made this for dinner last night after reading previous reviewers comments, and made the following changes. Used boneless, skinless thighs as that's what I had, soaked for a couple of hours in buttermilk. Added some extra spices to breading- garlic salt, paprika, oregano, basil, a dash of cayenne and a few shakes of red pepper flakes. Only browned on one side, then flipped and baked with the unbrowned side down--no problems with breading coming off. Definitely do the parchment, it makes cleaning up much easier. Family loved it!!!