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    You are in: Home / Recipes / Baked-Up Fried Chicken, Low Fat Recipe
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    Baked-Up Fried Chicken, Low Fat

    Baked-Up Fried Chicken, Low Fat. Photo by TeresaS

    1/3 Photos of Baked-Up Fried Chicken, Low Fat

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Annacia's Note:

    Forget about that greasy version of fried chicken that soaks through the takeout container before you get it home. Get all the crunch with half the calories using this hassle-free oven method. Skinless, boneless chicken breasts stay moist and tender beneath a crispy coating of spices.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      . Preheat oven to 450F (230C).
    2. 2
      Line a rimmed baking sheet with foil and set a wire rack on top.
    3. 3
      Spray rack with cooking spray.
    4. 4
      In a large bowl, whisk buttermilk with egg white, add chicken and turn to evenly coat.
    5. 5
      Measure flour, salt, garlic powder, oregano, chili powder and baking powder into a large plastic bag.
    6. 6
      Close top and gently shake to evenly mix.
    7. 7
      Remove chicken, one piece at a time, from buttermilk and shake off excess liquid, then place in bag.
    8. 8
      Close top and shake gently to evenly coat.
    9. 9
      Remove from bag, shaking off excess coating, then place on rack, repeat with remaining chicken, one piece at a time.
    10. 10
      Discard any remaining milk and flour mixtures.
    11. 11
      Using a brush, lightly dab oil as evenly as possible over coating on chicken.
    12. 12
      Bake in centre of preheated oven until coating is crisp and golden, about 30 minutes.
    13. 13
      TIP:.
    14. 14
      If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.

    Ratings & Reviews:

    • on March 02, 2009

      55

      Really tasty,succulent moist chicken dish,with a nice little zip to it from the chilli powder..I let my chicken sit in the buttermilk overnight,before coating it,and it really was melt in the mouth tender.I strongly recommend that you do take the time to get rid of as much excess buttermilk as you can,as my coating got a little clumpy in places and slipped off a bit in some,but the end result was still terrific. You may want to rub a little oil onto the wire rack before placing the chicken on,to help stop it from sticking and hence ripping off some of that gorgeous crispy coating when you remove the chicken after baking. Thanks Annacia,for making chicken a little more waistline friendly.We loved it. Made for Newest Tag.

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    • on June 02, 2009

      55

      I adore this chicken! I marinated the chicken in the buttermilk (forgot the egg white) for most of the day, about 8 hours. The outside was crunchy and delicious while the inside was tender and moist. The chicken is so full of wonderful flavor - the spices are perfect. You will not miss the "fried" version at all after trying this recipe. I had no problem with the chicken sticking to the rack after spraying it with nonstick spray. We love this and I will be making it a lot. It's one of my most favorite recipes on Zaar to date! Thanks for sharing, Annacia. Made for Photo Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2014

      55

      Delicious! I think the baking powder really helps with the crispiness of the chicken...I flipped them half way thru and basted with additional olive oil...I did oil my wire rack like Noo suggested and it worked great...I used tenderloins...thanks for posting the recipe...=)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Baked-Up Fried Chicken, Low Fat

    Serving Size: 1 (162 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 211.6
     
    Calories from Fat 51
    24%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.1 g
    5%
    Cholesterol 76.3 mg
    25%
    Sodium 1079.4 mg
    44%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.1 g
    4%
    Protein 27.7 g
    55%

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