Prep 15 mins
Cook 45 mins
From ww magazine
- 1⁄2 cup low-fat buttermilk
- 2 teaspoons hot pepper sauce
- 8 (5 ounce) skinless chicken thighs (bone-in)
- 1⁄2 cup seasoned bread crumbs
- 1⁄2 cup ground almonds
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- Preheat oven to 425°F.
- Line roasting pan with foil, spray with nonstick cooking spray.
- Combine buttermilk and hot pepper sauce in 9x13-inch baking dish.
- Place chicken in buttermilk mixture, turning to coat, set aside.
- Combine the bread crumbs, almonds, salt, pepper on a shallow plate.
- Dip the chicken into the crumb mixture, turning to coat all sides.
- Discard excess buttermilk mixture and bread crumb mixture.
- Place chicken on rack and lightly spray with nonstick spray.
- Bake 20 minutes, then lightly spray chicken again with nonstick spray.
- Bake until chicken is golden and thermometer reads 180°F when inserted in thigh, about 25 minutes longer.
- 5 Points per serving (1 chicken thigh).