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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 (288 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

02/20/2011
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.

Comments
11/18/2010
Anonymous

I really didn't try this recipe yet because I don't care for dark meat. I have a question. I want to try this recipe on boneless, skinless, chicken breasts, so on what temp and how long would I need to cook them?

Comments (1)

12 comments

Anonymous wrote 1 year 4 weeks ago

I just left a comment on here

I just left a comment on here about how I did my skinless chicken breasts. You can read it if you want, otherwise, 435 degrees for 40-50 mins. I also flipped them to get them crispy on both sides. Hope this helps, person from three years ago!

10/14/2010
Anonymous

This is a good recipe that has a bit of spice in it. My 5 yr old found it on the spicy side but I enjoyed it. I would recommend making sure you spray all sides of the chicken with cooking spray prior to putting it on the rate. Otherwise, it turned out good and was good cold the next day too. I followed the recipe as directed. I would use a little less hot sauce for kids. The chicken turned out juicy inside and crisp on the outside. We left the skin on prior to flouring.

Comments
06/11/2010
Anonymous

We loved this recipe! It had tons of flavor and it was crispy as if I had fried it in oil. I sprayed the pan with Pam but I also sprayed the pieces - front and back - really good with Pam. I checked the chicken as it baked and if there were any flour spots, I sprayed the spots with Pam. It was juicy and delicious! Even the next day for lunch!

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