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.
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
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.