Enjoy fried chicken without the guilt with this oven-fried chicken recipe. Marinating in buttermilk results in tender, juicy chicken, and double breading gives a crisp crust.
Cooking Light APRIL 2002
Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 450°.
Combine flour, salt, peppers, and cumin in a second large zip-top plastic bag. Remove chicken from first bag, discarding marinade. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour; lightly coat each chicken piece with cooking spray. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour.
Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 450° for 35 minutes or until done, turning after 20 minutes.
For a smoky taste, use ground chipotle pepper in place of the ground red pepper.
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