3 Reviews

Sounds simple, but the recipe turns out with soggy breaded chicken. Measurements are very rough, and don't come out well without changes. Not nearly enough time to cook chicken in an oven, double it at least. Suggest finding other healthy recipes, they are possible.

0 people found this helpful. Was it helpful to you? [Yes] [No]
TOFfoodie January 27, 2013

This was pretty good. My little girl liked it alot. I used thighs and marinated them for about 10 hours. I also used cheese cracker crumbs.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Realtor by day, Chef by night April 02, 2009

We loved this oven "fried" chicken. I often use the buttermilk marinade because the acids in the buttermilk penetrate and make chicken, even other meats, SO moist and tender! And this was no exception. I used skinless, boneless thighs as a treat while daughter wasn't home, once in awhile we like the dark meat, but this will be fabulous on chicken breasts, which is what we normally eat around here. It was crispy and very tasty. I marinated the thighs for about 6 hours and the meat was ready to fall apart before I got it in on the pan. I'll be doing this with breasts also. Anybody who hasn't tried marinating chicken breasts in buttermilk, please try this and do it overnight. Then use this recipe. You will not miss the skin and fat, and you will not be dissappointed! Thanks C.C!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef PotPie September 30, 2007
Low Fat Oven Bake Crispy Chicken