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1 h 35 m
“Great news—crunchy, flavorful fried chicken can be healthy with this oven-fried chicken recipe. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving in this oven-fried chicken recipe—rather than the 20 in typical fried chicken—that is good news. ”
½ cup nonfat buttermilk, (see Tip)
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2½-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
½ cup whole-wheat flour
2 tablespoons sesame seeds
1½ teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
⅛ teaspoon salt
Freshly ground pepper, to taste
Olive oil cooking spray
1Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
2Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
3Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
4Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
Make Ahead Tip: Marinate the chicken for up to 8 hours.
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.