There is nothing ho-hum about this Skinny Oven-Fried Chicken! The chicken has the same crispy, golden texture as the fried version. Plus, no greasy mess to clean up.
When I am trying to control my calorie intake a big turn off is boring food.
For me, it’s very important that the food looks appealing and mouthwatering.
Well … this oven-fried chicken fit the bill!
They look amazing, perfect to trick my brain, but let me tell you they taste better than they look.
Looking at these photos you’ll swear this oven-fried chicken, lower in calories and fat but still crunchy and delicious, was made in the frying pan. Nope! They’re completely baked from start to finish. There’s absolutely no searing or frying here.
The chicken has the same crispy, golden texture as the real deal.
This recipe is really easy to make. The chicken is soaked in buttermilk, which keeps it moist and juicy, and then roll into a crunchy and tasty coating. Even though they are made with chicken breast, they are incredibly juicy and tender.
These Oven Fried Chicken are made in no time, and the best part is that there won’t be a greasy mess to clean after and no fried smells that linger for days.
The cooking time will depend on the thickness and size of your chicken pieces. So make sure to check that the chicken is cooked through before you serve. The best way is to use a meat thermometer (170°F for breasts; 180°F for thighs and legs).
This recipe makes 4 servings at less than 400 calories per serving {happy dance}.
Happy Cooking!!!
There is nothing ho-hum about this Skinny Oven-Fried Chicken! The chicken has the same crispy, golden texture as the fried version. Plus, no greasy mess to clean up.
- 1/2 cup corn flake crumbs
- 1 cup seasoned bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- 1 lb chicken breast, boneless and skinless
- 1/2 cup low-fat buttermilk
- Preheat oven to 450º F.
- Combine ingredients for breading (corn flake crumbs through cayenne pepper) in a shallow pan or medium bowl.
Rinse chicken breasts in cold running water. Dip the chicken into buttermilk. Note: If you have the time you can soak the chicken in buttermilk for 30 minutes. Then dip into the breading mixture. Press down firmly so the breading sticks to the chicken.
- Place the chicken on a lightly oiled pan; spray the top of the chicken well with cooking spray.
- Bake the chicken until done, about 30 minutes.
Nutrition facts were provided by alli® and are estimates only.
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- Air Fryer
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- Measuring Spoons
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- Measuring Cup Set
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- Sheet Pan
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This post is sponsored by alli®. All thoughts and opinions are my own.
There is no s on the abbreviation of minutes.
Hello Clk! Thanks for stopping by and for the clarification.
Hello! I’m making this right now 😍 but using chicken tenderloin! How long should i bake them?
Hello Lindsay! If they are very thin I would suggest 20 -22 minutes. However, check for doneness (no pink inside) before taking them out of the oven. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi,
I made these recently and they were amazing thanks.
If I was to make them up in advance as part of meal prepping can they be frozen do you know?
Is it better to coat them then straight in the freezer or cook the chicken then freeze it?
Thanks
Hello Gary! You can totally make these in advance and freeze. To freeze, arrange the breaded chicken a baking sheet and freeze until hard, 1 to 2 hours. Then place them in re-sealable freezer bags and freeze for up to 1 month. To bake from frozen, generously spray the frozen chicken all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy. Hope this help!
Yes great thank you 🙂
Hello Gary! Thanks so much for your feedback and for trying my recipe.
Hi, is there anything wrong with soaking the chicken longer than 30 min? I want to prep ahead of time so all I have to do is dip the chicken in the breading mix and pop it in the oven.
Hello Shelby! Yes, you can soak the chicken for a little longer but make sure to keep your marinating period under 24 hours. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Is there a substitute for the cooking spray?
Hello Susan! You also can lightly brush the chicken with oil. Hope this help.
Hi there! I really want to make this recipe, but I don’t have buttermilk. Is buttermilk specifically a must, or would eggs or regular milk make a decent batter?
Hi Dara! Yes, you can use beaten eggs instead. Thanks for your interest in this recipe.