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Oven-Fried Chicken

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

Your rating: None Average: 3.7 (269 votes)

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...

23 Reviews for Oven-Fried Chicken

05/25/2010
Anonymous

Mine crisped up but there were patches of flour coating the chicken scattered all over. The chicken was moderately moist.

Comments
05/25/2010
Anonymous

This is an awsome recipe for fried chicken oven cooked and I cant wait to try it.I do love my fried chicken and this is one dynomite recipe. Deliciousos! 5/25/10 4:39pm. Anonymous

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05/18/2010
Anonymous

I don't know what serving size you are using. Is it two pieces? I may have missed that but the recipe is an excellent idea. My family will enjoy this and winters will never be the same!

Comments
04/30/2010
Anonymous

The chicken was tasty. The top portion cooked nice and crispy, while the bottom half was soggy. I baked them on a rack too. Perhaps next time I can turn the pieces over half-way through the baking time to solve that problem. We like spicy chicken and will try adding another teaspoon of hot sauce.

Comments
02/11/2010
Anonymous

The coating didn't get particularly crisp, but the chicken was moist and tasty. All in all we enjoyed it. I'll tweak the recipe to see if I can get it crispier, though.

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