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Oven-Fried Chicken

Lower in fat and calories but still crunchy and delicious: You'll swear it was made in the frying pan. Using skinless chicken lowers the fat content by almost half and the calories by about a third. Whole-wheat breading adds a little fiber.

  • prep: 10 mins
    total time: 1 hour
  • servings: 4

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Ingredients

  • 1 whole chicken, cut into 10 pieces, wings reserved for another use
  • 1/4 cup low-fat buttermilk
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 6 slices whole-wheat bread
  • 3 tablespoons vegetable oil

Cook's Note

Baking the chicken on a wire rack keeps the bottom of the pieces from becoming soggy. For spicier chicken, add a few shakes of hot sauce to the buttermilk.

Directions

  1. Step 1

    Using a paper towel to grip, remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt, and teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight).

  2. Step 2

    Preheat oven to 425 degrees. In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil. Bake crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Set a wire rack over sheet.

  3. Step 3

    Working with one piece at a time, lift chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.

  4. Step 4

    Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

Source
Everyday Food, May 2009

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Reviews (7)

  • 7 Jul, 2012

    Juicy and tasty! I felt good about serving this to my family. Even my 1 year old loved it. I used twice the buttermilk and garlic plus added a bit of hot sauce and marinated overnight. I added a little thyme to the breadcrumbs. I'm definitely going to pass this recipe along.

  • 6 Jun, 2012

    Its nice to read previews reviews and I made this recipe before, I didn't use garlic just salt and pepper. Southwest spices to the bread crumbs, follow the cook process...done!!! my kids love the flavor, healthier way and better than any other recipe...thanks Martha

  • 6 Jun, 2012

    Its nice to read previews reviews and I made this recipe before, I didn't use garlic just salt and pepper. Southwest spices to the bread crumbs, follow the cook process...done!!! my kids love the flavor, healthier way and better than any other recipe...thanks Martha

  • 1 May, 2011

    My husband described this as "fried chicken as they would make it in Paris." He loved it. I chose it because I am very picky about what oils I will use and this used olive oil. Delicious! Kids loved it too.

  • 13 Mar, 2011

    This was easy! Marinating overnight helps to really absorb the flavors

  • 31 May, 2009

    Delicious flavor! I used 1/2 c buttermilk, 2 garlic cloves, and a 1 pound package of chicken thighs. I also used canned bread crumbs instead of making my own.

  • 3 May, 2009

    This was great - my results here: http://marthaandme.wordpress.com/2009/05/03/oven-fried-chicken-my-bad/