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 (335 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.

"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


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)


selizabeth305 wrote 5 years 21 weeks ago

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


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



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


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