Oven-Fried Chicken

From EatingWell: Summer 2003, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004), July/August 2012

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...

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21 Reviews for Oven-Fried Chicken

03/05/2013

Rochelle_23

Recommends this recipe

Finally

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.

Pros: Crunchy, Crispy, Good

Comments

01/10/2013

Anonymous

Recommends this recipe

Extremely Healthy Oven Fried Chicken

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.

OUTSTANDING!

Pros: Outsanding Flavor

Comments

08/03/2012

Anonymous

Crispy, Crunch, Bland

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.

Pros: Crunchy Breading, Easy Clean-Up

Comments

07/04/2012

Anonymous

Recommends this recipe

Extremely flavorful!

I loved that I could make this ahead of time for a picnic we had. I just breaded and baked them shortly before we left. I had them marinate for a long time overnight, which was longer than stated in the recipe, but turned out extremely tender and juicy. The spice blend recommended in the recipe was delicious, and I loved that it used whole wheat flour. It did not turn out super crispy, but realistically I wouldn't expect it to. The texture of the breading was still very pleasing. My husband thought it was excellent, as did I. I will definitely make this again.

Pros: Easy to make ahead, very juicy and tender, nice blend of spices

Comments

04/02/2012

Anonymous

Recommends this recipe

Great. crispy and low fat!

I made this last night and I thought it was wonderful. Now reading the comments I realize how important it is to follow this exactly. I marinated the chicken for 6 hours and then did the breading as described. Be sure to use a rack above the baking sheet with the more holes the better to let the heat circulate around the bottom of the chicken. I brushed the rack with oil rather than spraying, but sprayed the top with oil. This kept it from sticking. Also, whole wheat flour really makes a difference - much crispier than plain flour would be. Loved it!

Pros: Crisp and tasty

Comments