Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Elaine Magee
Recipe by Cooking Light April 2002

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

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Directions

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  • Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.

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  • 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.

Chef's Notes

For a smoky taste, use ground chipotle pepper in place of the ground red pepper.

Nutrition Facts

263 calories; calories from fat 15%; fat 4.4g; saturated fat 1.2g; mono fat 1.1g; poly fat 0.9g; protein 38.4g; carbohydrates 14.9g; fiber 0.8g; cholesterol 110mg; iron 2.2mg; sodium 754mg; calcium 73mg.
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