Oven Fried Buttermilk Chicken - Low Fat, but Tasty!
- Ready In:
- 1 1⁄3 cups Crispix cereal
- 2 1⁄4 cups bagel chips (or melba toast)
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon sweet paprika
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 cup reduced-fat buttermilk
- 1 teaspoon Dijon mustard
- 4 chicken pieces (about 6 ounces each, bone-in, skinless )
- Pam cooking spray
- Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
- Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly.
- Whisk the buttermilk and Dijon mustard together in a medium shallow bowl. Add chicken to buttermilk/Dijon and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.
- Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns, approximately 35 to 40 minutes.
- Transfer to a platter and serve hot or at room temperature.
- Cook's note: I like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.
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Interesting coating mix. I'd like to point out that, "Cooking spray" does contain oil. It's not some magic spray that is fat free. If you spray the chicken with enough spray to help it brown you probably added more fat to the chicken than you thought you did. I'm not a big fan of low fat cooking but I do love my version of oven fried chicken. I've done the cooking spray thing and it works ok but I don't really think you're saving as much fat as you think you are. I add oil to the bottom of the pan and then flip the chicken half way through. The chicken itself gives off fat too. The end result is roughly the same as if I were to properly pan fry the chicken the old fashioned way. Frying requires fat/oil no matter how you apply it to the chicken.