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.
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.
My kids loved this "fried chicken" and I loved it not being fried! I just used drumsticks and they ate every last crumb. A new favorite, kid-friendly recipe!
Had purchased a chicken combo package on sale (legs and thighs) "Oh what to do with them?" So I found this recipe that I had cut out years ago. What a great meal! I don't know if my changes made any difference, but since I usually throw away the extra buttermilk... I used 1/2 the quart to marinate the chicken in for a couple of hours. Then followed the recipe as written. What a great way to have fake out fried chicken without all the grease and mess and fat! FYI the parchment paper is a MUST! Thanks!
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....
This was a Cooking Light recipe and if I had read through the prep I would not have cooked it. It's not "lite" just lighter. Very good though. Also prep and cook time are really wrong. It takes 10 minutes to skin chicken and the recipe calls for 30 minutes in the oven (not 15 minutes).
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.
Made with chicken tenders, was easy and cooked fast. Breading did fall off a little bit after cooking, but it wasn't a problem. Kids (5 & 3) loved it! Even hubby said it was a good substitute for fried chicken. Nice flavor on the breading cornmeal is a nice addition. Will make it again.
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
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!
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!!!
Love it! I would make this again. Made sour milk using 1 cup skim and 1tbl lemon juice. Will add more spices next time. I served w/ red beans and rice, and also steamed carrots. Kept it simple and the kids loved it too.
I made this first time tonight, for a big family Sunday dinner. I used half the buttermilk to marinate the chicken for about an hour, and mixed the other half-cup with the egg. This dish turned out very well for us. The thighs and drumsticks were perfect, the breasts a little dry. I may have pan-cooked too long. Next time, I will skip the breasts and just fry up dark meat pieces. De-skinning takes some time, but it was worth the effort. I spiced up the flour/cornmeal mixture with garlic powder, and will probably add some more red pepper and other spices next time. Husband has asked me to add it to our regular rotation, and he is usually very finicky about "oven-fried" chicken because the crust usually comes out soggy on the bottom. But, not with this recipe. Perhaps the parchment paper helps with that?
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.
This was definitely very good. I skipped the skillet and placed it on the baking sheet. Then I sprayed it with a little cooking spray. There was no need to flip any of the pieces and I didn't lose any of the breading. I would definitely make it again.
I made this recipe as written and it turned out just like the photo. My husband is from the south and always begs me to make fried chicken, and he loved it. It did take less time to brown the chicken as some have said. I didn't have parchment, so I just sprayed a jelly roll pan. Parchment may make it slightly less greasy. The calorie count may be higher if all the flour, cornmeal & buttermilk were accounted for, but I had lots left over after cooking a full chicken. This recipe is a keeper!