Rating: 4 stars
16 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 2
  • 5 star values: 9

Ditch the bucket of cold, greasy chicken and load up on these extra–crispy chicken breasts, drumsticks, and thighs. If you want a spicier kick, add a few drops of hot sauce to the buttermilk coating. If you prefer chicken fingers, you can use this same coating mixture on boneless chicken tenders.

Recipe by Cooking Light October 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.

  • Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.

Chef's Notes

Panko—crunchy Japanese breadcumbs—can be found at Asian markets and produces the crispiest oven-fried chicken. You can try curry powder in place of the Cajun seasoning.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

206 calories; calories from fat 16%; fat 3.7g; saturated fat 1g; mono fat 1g; poly fat 0.8g; protein 31.7g; carbohydrates 9g; fiber 0.3g; cholesterol 95mg; iron 1.2mg; sodium 439mg; calcium 39mg.
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