Oven-Fried Chicken

By Ellie

4 Person

95 Minutes

284 Calories

Great news—crunchy, flavorful fried chicken can be healthy with this oven-fried chicken recipe. 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 in this oven-fried chicken recipe—rather than the 20 in typical fried chicken—that is good news.

Ingredients

Olive oil cooking spray
Freshly ground pepper, to taste
⅛ tsp. salt
1 tsp. baking powder
1 tsp. dried thyme
1½ tsp. paprika
2 tbsp. sesame seeds
½ cup whole-wheat flour
2½-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1 tsp. hot sauce
2 cloves garlic, minced
1 tbsp. Dijon mustard
½ cup nonfat buttermilk, (see Tip)

Method

01

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
02

Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
03

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
04

Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
05

Make-Ahead Tip: Marinate the chicken for up to 8 hours.

Related Tags

Oven-Fried Chicken

4.6

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 284 Kcal
Prep Time 25 Mins
Cook Time 70 Mins
Total Time 95 Mins

02 Ingredients

Olive oil cooking spray

Freshly ground pepper, to taste

⅛ tsp. salt

1 tsp. baking powder

1 tsp. dried thyme

1½ tsp. paprika

2 tbsp. sesame seeds

½ cup whole-wheat flour

2½-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks

1 tsp. hot sauce

2 cloves garlic, minced

1 tbsp. Dijon mustard

½ cup nonfat buttermilk, (see Tip)

03 Method

Step 1

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.

Step 2

Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Step 3

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.

Step 4

Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Step 5

Make-Ahead Tip: Marinate the chicken for up to 8 hours.

04 Author