Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Low-Fat Oven-Fried Chicken Recipe
    Lost? Site Map

    Low-Fat Oven-Fried Chicken

    Low-Fat Oven-Fried Chicken. Photo by I'mPat

    1/1 Photo of Low-Fat Oven-Fried Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    1 hrs 15 mins

    35 mins

    Sharlene~W's Note:

    I found this tender, tasty chicken recipe in a recent issue of Cooking Light. It is tender inside with a nice crisp crust! Prep time includes 1 hour of marinating time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine chicken pieces and buttermilk in a large zip-top bag and marinate in refrigerator 1 hour, turning occasionally.
    2. 2
      Preheat oven to 450°F.
    3. 3
      Combine flour and seasonings in another large plastic bag.
    4. 4
      Remove chicken from first bag (discarding marinade) and shake in flour mixture one piece at a time.
    5. 5
      Shake off excess flour.
    6. 6
      Place chicken pieces on a baking sheet lined with parchment paper.
    7. 7
      Lightly coat chicken with cooking spray.
    8. 8
      Bake for 35 minutes or until done, turning after 20 minutes.

    Ratings & Reviews:

    • on April 01, 2002


      Liked how the buttermilk made it moist--hubby liked it as is. Altho i am a huge fan of cumin, i was surprised to find that i didn't care for it here! will definitely do this again, but next time will try rosemary, garlic, basil, oregano, etc.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2003


      Nice flavour. Spices were not overpowering. The crust stuck to the pan when I turned the chicken over -- maybe because I didn't use parchment paper? The chicken took about 45 minutes (instead of 35) to cook completely. I would definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2011


      I used a whole chicken which I quartered and baked it on at oiled rack at 200C fan forced for 50 minutes though I did leave the skin on and the chicken was nice and moist with the outside being crunchy. When I went to make it I discovered I had no cumin left so subbed chinese five spice and we really enjoyed this especially the DH who is not at all keen on cumin. Thank you Sharlen-W, made for Healthy Choices ABC Tage game.

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

    Read All Reviews (4)


    Nutritional Facts for Low-Fat Oven-Fried Chicken

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 297.1
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 4.1 g
    Cholesterol 94.0 mg
    Sodium 719.0 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 0.5 g
    Sugars 2.2 g
    Protein 25.9 g

    Ideas from


    Over 475,000 Recipes Network of Sites