I made these today and they turned out great. I used skinless chicken breasts, instead of drumsticks or whatever. I left out the hot sauce, instead I used 3/4 cup buttermilk, 3+ Tbs of spicy brown mustard and 2+ ts of garlic powder for the marinade, letting them sit for about two hours. I used 3/4 cup plain flour, 2 Tbs paprika, 2 1/2 Tbs of sesame seeds, 1 ts baking powder, salt and lots of pepper. They were so delicious, moist and flavorful! I didn't know if I should make this because of some of the comments, but boy am I glad I did! They did stay a little soggy on the bottom of the rack, but once I flipped them over, they became crispy just like the top. Make sure you are generous with the spices! Do not skimp! Will definitely make this again~
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.
23 Reviews for Oven-Fried Chicken
Did not like this recipe at all. Left a slight bitter taste. Re-heated it was worse.
I love fried food but that doesn't work when you're trying to lose weight. Saw this recipe and decided to try it out of desperation. Loved It! I love flavorful food so I added some of my favorite salt free seasoning to the marinade and the batter and that seemed to do the trick. I used my open proof grill pan and that worked well. I highly recommend it.
I'm from New Orleans so no stranger to the kitchen. *Big Smile)
I used lemon juice and plain old milk to do my marinade but I also added some grated Parmesan cheese to the marinade.
Just an FYI that any chicken would be considered bland if you only add spices to the marinade. In my recipe change, I also added chili powder, salt, lemon pepper and paprika to the wheat flour just to make sure that it has a kick and I also sprayed the chicken all over with butter flavored olive oil cooking spray. I wrapped a turkey rack (the kind inside of a turkey pan) with foil and perforated hole sin the bottom of it. Worked like a charm. The chicken was extra crispy because I baked it at 450 for an hour or so. The skin was also nice and golden brown. I will definitely be doing this chicken again soon.
I followed this recipe almost to a T (I made less chicken) and the chicken was juicy, the breading was crispy, but there was no flavor. I was shocked because it smelled great preparing this dish, but in the end, it had no flavor and I won't be using it again.
If you try this: MAKE SURE TO SPRAY ALL THE CHICKEN WITH SPRAY. If you don't spray the chicken with cooking spray, some will be left looking floury and odd.
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)