Low Fat Oven Bake Crispy Chicken

Submitted by C.C619

"I love fried chicken, but I don't need the calories, so I came up with this one. I use chicken breasts but it would be could with any cut of chicken. (I don't like the dark meat on a chicken) It's great with ranch dressing as a dipping sauce."

 

• Ready In: 8hrs 10mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 lbs boneless skinless chicken breasts
• 2 cups buttermilk
• 1 1⁄2 cups dried breadcrumbs
• 1 1⁄2 teaspoons garlic powder
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

directions

1. Cut chicken breasts into about 3 pieces and put into a ziplock bag, add the buttermilk and marinade overnight, or for at least 2 hours.
2. Preheat oven to 325°F and spray a baking sheet with Pam cooking spray.
3. Put all the dry ingredients into a ziplock bag and shake to combine.
4. Remove chicken from the ziplock bag and shake off any excess buttermilk and add to the breadcrumb mix, add 3 pieces at a time and shake to coat the chicken.
5. Remove and place on baking sheet.
6. Repeat till all pieces are coated.
7. Spray chicken with Pam cooking spray and bake for about 20 minutes.

Reviews

[TOFfoodie]

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.

 

[Realtor by day, Chef by night]

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.

 

[Chef PotPie]

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!