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.
3/4 cup low-fat buttermilk
2 chicken breast(about 1 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon white pepper
1/4 teaspoon ground cumin
How to Make It
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.
This recipe is quick, easy, and calls for ingredients we always have on hand. I've even made it with regular milk instead of buttermilk and it turned out great. We use whole wheat flour and my boyfriend usually thinks it makes things taste too "healthy", but it doesn't even cross his mind with this chicken. This one is definitely a keeper!
I've been making this for years, it's a regular part of our kid-friendly (now voracious teen-friendly) rotation! I always triple the flour and spices accordingly or there wouldn't be enough coating (or flavor). I also use only boneless, skinless chicken thighs, with as much visible fat removed as possible, after trying other parts of chicken - the bone in is messy to eat and boneless breasts get too dry. With my oven on the convection bake setting at 450 degrees, boneless thighs are done after 25 minutes (I check with my instant read thermometer and it's always over 170 degrees internal temp). We like spicy, so along with tripling the recipe spices I use plenty of cracked black pepper instead of white, and add 1/4 tsp each of garlic powder, onion powder, and smoked paprika. Also, to get a nice crunch and not have patches of dry floury coating, you can't be shy with the cooking spray - I always spray both sides so there are no dry and floury bits and it fries up nicely in the oven.
What a surprise! If I hadn't read the ratings, I would never have tried this recipe. I'm just not a huge pepper fan and the ingredients didn't look too appealing. But everyone seemed to like it so well, I decided to go for it. My husband and I both loved this chicken ...it was peppery, but it worked. We fought over the last piece! I'll definitely make this one again.
this was awesome! I have tried many oven fried chicken recipes and this is so good. the buttermilk definitely makes it. I didn't even marinate the whole hour and it was so juicy and moist. I did leave out the red pepper for the kids' sake, but very tasty. I also made it with the garlic fries and they were sinfully good.
This is the best oven-fried chicken recipe from CL that I've tried. I gave it 5-stars but would not serve it for a special occassion or for company. I prepared the recipe as directed except as noted below. First, I used boneless thighs and adjusted cooking time accordingly. The spice/flour coating was just enough for 5 thighs. Secondly, I coated my baking sheet with aluminum foil sprayed with PAM. When turning the chicken and when removing it after it was baked, sections of crust stuck to the foil. Next time I will use parchment paper. I served the chicken with coleslaw and mashed potatoes.
Made this for the first time - as an alternative to the January 2009 CL oven-fried chicken recipe. This recipe looked easier to do and the reviews were great so went for it. It was very easy to make and the results were great! My husband, a "foodie," who has longed for me to make fried chicken, was pleasantly surprised with how delicious the chicken was. And I was pleased to find a "fried" chicken recipe that was so low in saturated fat. Will definitely make this again and again. Served it with the Cole Slaw recipe from the January 2009 CL Mag, as well as a side of mashed potatoes. Almost like a KFC meal, only much tastier, healthier and cheaper having home-made!
Ok, not worthy of a special occasion, but still quite yummy (4 stars). Made a batch and a half of this, pieces of chicken I used were rather large, so I baked them extra 10 minutes. Hubby loved it--I subbed McCormick Chicken Grill Sensations spice combo for the spices and enjoyed thoroughly. Will make again--and yes, very messy breading process, worth it :) Served with farm fresh corn-on-the-cob yum!
This was delicious and easy. It reminded me of the fried chicken Mom used to make, without the mess or the guilt. The buttermilk marinade gave it an interesting "tang" and the cumin added flavor. I will definitely make it again.
This was a disappointment. The chicken had a flour-y taste. Patches of flour were visible on several pieces even though I was careful to shake off the excess and sprayed each piece with PAM. The only change I made from the recipe was to use foil to cover the baking sheet instead of parchment. I doubt that made a big difference. I'd try it again except the dish is too time-consuming.
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