Oven-Fried Chicken

From EatingWell: Summer 2003, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004), July/August 2012

Great news—crunchy, flavorful fried chicken can be healthy. 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 rather than the 20 in typical fried chicken—that is good news.

READER'S COMMENT:

"I made this for the second time last night. Fried chicken is my favorite thing, and this tastes just like it. Be sure and put the foil on the baking sheet. I didn't have foil, so the bottom didn't get crispy. And I agree you have to...

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21 Reviews for Oven-Fried Chicken

01/24/2012

Anonymous

Not that great

I added more spices and salt, and I'm glad I did. There was not enough flavor. Also, it will get mushy on foil. So if you don't have a rack, don't waste your time. Maybe I'll try it as a breading, just not fried chicken worthy though.

Comments (1)

12 comments

Anonymous wrote 42 weeks 5 hours ago

I agree, it needed more

I agree, it needed more spices. I did increase mine, and I still wish I would have done more.

11/19/2011

Anonymous

What a disappointment

Save yourselves the cost of ruined chicken. I didn't like this at all and I'm mad at myself for trying it!

Comments

03/16/2011

elena.goutrits

Recommends this recipe

An amazing recipe

Made that recipe yesterday for dinner and my boyfriend absolutely loved it. I made chicken thighs and chicken breast and to my surprise, even the chicken breast came out moist on the inside and nice and crunchy on the outside. I added a little more hot sauce for a stronger kick and fresh thyme instead of the dried one. I also toasted the sesame seeds. I paired it up with roasted onions and sweet potatoes.
The only advice I have for whoever is going to make it for the first time is make sure you bake it on a rack because on the flat surface the batter becomes very watery and the chicken does not come out crispy. I do not have a rack at home so I lined a pizza tray with foil and baked it on that and it came out perfect. Also make sure to spray the top of the chicken with oil spray before baking it.
Thank you for this recipe, its definitely a remake.

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02/20/2011

harv614

Tried to like this but.. Yuck :(

We truly tried to like this recipe... my husband will usually eat anything ~ but even he thought this was too bland and mushy to eat. I added extra spices and then followed all of the tips from other reviews to crisp the chicken, to no avail. It was a waste of good ingredients as we ended up throwing it in the trash :(

Comments

12/01/2010

Anonymous

I made this for the second time last night. Fried chicken is my favorite thing, and this tastes just like it. Be sure and put the foil on the baking sheet. I didn't have foil, so the bottom didn't get crispy. And I agree you have to spray it on the top AND bottom to get rid of the flour patches and get it to crisp up. Also, I just used boneless, skinless chicken thighs.

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