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
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Preheat oven to 450º F.
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Combine ingredients for breading (corn flake crumbs through cayenne pepper) in a shallow pan or medium bowl.
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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.
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Place the chicken on a lightly oiled pan; spray the top of the chicken well with cooking spray.
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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.
Wow – I can totally see me making these for my family. They look SO good – I want to grab one off my screen!
Thank you, Kylee!!
I do something similar with panko bread crumbs. Isn’t it amazing how the cooking spray can transform the breading into a crispy coating without a lot of oil?!?
I am curious about your recommendation to cook the meat to 170 or 180 degrees. Here in the US we are advised that it only needs to go to 165 which results in fully cooked, but still juicy chicken. Are the national guidelines in Venezuela really that high? Do you know why they advise for the dark meat to be cooked longer?
Hello Renee – Actually this recipe was developed by alli®, here in the US, so I guess they have their own guidelines. Thanks for your comment and for stopping by.
Looks nice and crisp!
Oh my, these look so crisp and delicious! I just wanna grab a handful!
Thanks for stopping by, Marsha!
Oh my gosh, this looks ahhh-mazing! My beau would be so happy if I made this for him! I love fried chicken but haven’t made it at home yet because of the potential mess. This looks so much easier! Bookmarking for later. 🙂
Yes Elaina! This a mess-free version – and so delicious. You’ll love it. Thanks!
Can’t wait to make these! Can you recommend a low-calorie sauce that would go well with it apart from ketchup which is what I usually eat with fried chicken? Thanks!
Hello Rach!! I love to eat it with Greek yogurt sauce >> http://mommyshomecooking.com/greek-yogurt-sauce-tzatziki/
I’m planning this for family dinner tonight. Re the chicken “soaked” in buttermilk yet it only calls for “dipping” it?
Hello Treva! Thanks for your interest in my recipe. If you have the time you can soak the chicken in buttermilk for 30 minutes, if not just dip it. Hope this help.
What is a serving and how many calories per serving?
Hello Chasity! This recipe makes 4 serving, around 1/4 lb each. I added the nutritional info but keep in mind that I am not a nutritionist so those values are only estimates. Thanks for your interest in my recipe.
I must say this recipe is awesome!!! Tonite I’m making it for the second time and wanted to refresh my memory. If you make it you will be thrilled! I soaked the chicken as I am now for a half hour and will be glad when I’m eating it! Spice is perfect!
Hello Laura! I’m SO HAPPY you enjoyed it. Thank you for taking the time to come back and let me know!🙂
My family loved this recipe! I had all the ingredients except butter milk, I substituted with sour cream to avoid a trip to the store. So yummy!
Hello Kammie! I’m SO GLAD you enjoyed it. It’s good to know that it works well with sour cream too. Thank you for taking the time to come back and let me know!🙂
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.
Is there a substitute for the cooking spray?
Hello Susan! You also can lightly brush the chicken with oil. Hope this help.
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. 🙂