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Skinny Oven Fried Chicken | Mommyhood's Diary

Skinny Oven Fried Chicken

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.  
Course Main Course
Cuisine American
Keyword chicken, easy, fried, healthy, oven
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 303kcal


  • 1 lb chicken breast, boneless and skinless
  • 1 cup low-fat buttermilk
  • 1 cup cornflakes
  • 1 cup seasoned bread crumbs
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper


  • Use a sharp knife to trim the fat from the chicken breasts and cut into tenders.
  • Dip the chicken into buttermilk and let soak for at least 30 minutes or up to overnight. 
  • Place corn flakes, seasoned breadcrumbs, garlic powder, black pepper, paprika, and cayenne pepper into a small food processor. Pulse until well combined.


  • Preheat oven to 450º F.
  • Place breadcrumbs mixture in a shallow pan. Then dip each chicken piece 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, flipping the chicken halfway through so they're crispy on both sides. NOTE: The cooking time will depend on the thickness and size of your chicken pieces. The best way to check for doneness is to use a meat thermometer. The chicken will be done when it reaches 175º F. So make sure to check that the chicken is cooked through before you serve.


  • Preheat the air fryer to 400°F.
  • Place the chicken in the basket, DO NOT crowd or overlap. You might need to do this in batches depending on the air fryer's capacity.
  • Cook for 13-15 minutes, flipping the chicken halfway through so they're crispy on both sides. Repeat with the remaining chicken.


STORE: These chicken tenderloins can be refrigerated for 3 days.
FREEZE: They can also be frozen for up to 2 months. Let the chicken cool completely and then place them in a freezer plastic bag and freeze for up to 2 months.
REHEAT: reheat the  chicken tenderloins in a 350ºF oven for 10 to 15 minutes, or until warmed through.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 303kcal | Carbohydrates: 31g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Sodium: 648mg | Sugar: 5g