Low-Fat Oven-Fried Chicken

"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."
photo by I'mPat photo by I'mPat
photo by I'mPat
Ready In:
1hr 50mins




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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.
  4. I wasn't sure how cumin would taste in chicken crust so I was pleasantly surprised at how good it was. As I was only preparing a 4 ounce chicken breast, I had to reduce the baking time by more than half. the crust, while tasty, wasn't as crispy as it would have been had it baked the entire time but it was still quite good. I will certainly make this again.
  5. Okay, 2 stars may be harsh. But I followed instructions (incl. using parchment paper), and not only did the coating stay on the parchment rather than the chicken, but it never actually formed a crust. It was more like a white, flour-y mush. Not sure what went wrong.


I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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