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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 (275 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

01/23/2010
Anonymous

After making so many flawless Eating Well recipes, this one hit the skids. My husband and I made it together, using boneless/skinless chicken thighs and breasts. We let it marinate for 30 mins. We tried using the shake and bake technique but it turned into a gummy mess in the bag. I instead whipped up a second batch of coating and dredged the chicken pieces instead. They never crisped up in the over (even after turning it up by 50 degrees 1/2 through baking. So, instead, there was a cooked flour coating liked they'd just been dusted. My husband attempted to eat them and we ended up throwing the entire batch out.

Comments (1)

12 comments

 
selizabeth305 wrote 3 years 26 weeks ago

Why would you give it a 4/5 if you threw it out......??

12/13/2009
Anonymous

My husband and I enjoyed eating this dish without any guilt. How often can you say that about "fried chicken"?!

Kavi

Comments
10/26/2009
Anonymous

Being new to cooking, this was very easy and juicy. Tender oven cooked chicken, yummy.

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