Prep 15 mins
Cook 30 mins
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.
- 1⁄2 cup low-fat buttermilk
- 1 egg white
- 6 boneless skinless chicken breasts
- 1⁄2 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano leaves
- 2 teaspoons chili powder
- 2 teaspoons baking powder
- 1 -2 tablespoon olive oil
- . Preheat oven to 450F (230C).
- Line a rimmed baking sheet with foil and set a wire rack on top.
- Spray rack with cooking spray.
- In a large bowl, whisk buttermilk with egg white, add chicken and turn to evenly coat.
- Measure flour, salt, garlic powder, oregano, chili powder and baking powder into a large plastic bag.
- Close top and gently shake to evenly mix.
- Remove chicken, one piece at a time, from buttermilk and shake off excess liquid, then place in bag.
- Close top and shake gently to evenly coat.
- Remove from bag, shaking off excess coating, then place on rack, repeat with remaining chicken, one piece at a time.
- Discard any remaining milk and flour mixtures.
- Using a brush, lightly dab oil as evenly as possible over coating on chicken.
- Bake in centre of preheated oven until coating is crisp and golden, about 30 minutes.
- 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.
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.
Whoo hoo, I have a new favorite baked chicken (fried) recipe. This was so good. The dh ate it all and smiled. It was quick and easy to make, with wonderful results, crisp, crunchy, tender and oh so flavorful. Made exactly as written, wouldn't change a thing. I used large chicken thighs, I can't wait to try this with chicken legs. Yum. Thanks so much for sharing your wonderful recipe my friend. Made for Culinary Quest - Southern USA for the Suitcase Gourmets.
We thought that this chicken was very tasty and a breeze to make. I love all the flavour without the calories aspect but was a little disappointed that mine didn't have the 'crunch' I had hoped for. I am SUCH a dolt! After we had eaten and enjoyed dinner I rechecked the recipe and found the reason - I had set the oven to just 350 not the 450 specified!! I'm itching to make this again at the proper temperature. Many thanks for posting Annacia! Made for Culinary Quest 2014