Randy Mayor
Prep Time
10 Mins
Cook Time
15 Mins
Yield
4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Ratings & Reviews

K111GF's Review

clamshellvt
November 12, 2014
Good! Can cut milk/egg white mixture to half (I had a lot left over) and probbly use 3/4 of the flour and cornmeal.

mjsreview

Kierklo
November 10, 2017
Good recipe! I wouldn't say it's light; I would say lighter. I followed the recipe for the most part. I added some sriacha sauce to the buttermilk & egg. I also added more spices to the flour mix.

Kierklo's Review

snackcracker675
January 13, 2012
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....

MyFoodMinistry's Review

virevixa
May 20, 2013
N/A

PinkCamel's Review

martyj
March 28, 2009
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.

LosAltosGal's Review

seana5
May 31, 2011
My husband and I loved this recipe, but the bottom side of the chicken when finished is soggy, I use cooking spray and I don't turn over chicken.

snackcracker675's Review

RoMiDo
December 03, 2010
I've been making this for about two years. I usually only use boneless skinless thighs and I add garlic powder to the flour mixture. Other than that, this always turns out great for me!

virevixa's Review

Trish2011
February 02, 2010
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!!!

Trish2011's Review

LosAltosGal
January 18, 2011
This is the best oven fried chicken I have ever had. I am from the South and this had everything to offer that fried chicken has except the fat and calories

kokomo56's Review

kokomo56
December 25, 2012
N/A