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.
Provided by SharleneW
Categories Chicken Thigh & Leg
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
BAKED-UP FRIED CHICKEN, LOW FAT
Forget about that greasy version of fried chicken that soaks through the takeout container before you get it home. Get all the crunch with half the calories using this hassle-free oven method. Skinless, boneless chicken breasts stay moist and tender beneath a crispy coating of spices.
Provided by Annacia
Categories High Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- . Preheat oven to 450F (230C).
- Line a rimmed baking sheet with foil and set a wire rack on top.
- Spray rack with cooking spray.
- In a large bowl, whisk buttermilk with egg white, add chicken and turn to evenly coat.
- Measure flour, salt, garlic powder, oregano, chili powder and baking powder into a large plastic bag.
- Close top and gently shake to evenly mix.
- Remove chicken, one piece at a time, from buttermilk and shake off excess liquid, then place in bag.
- Close top and shake gently to evenly coat.
- Remove from bag, shaking off excess coating, then place on rack, repeat with remaining chicken, one piece at a time.
- Discard any remaining milk and flour mixtures.
- Using a brush, lightly dab oil as evenly as possible over coating on chicken.
- Bake in centre of preheated oven until coating is crisp and golden, about 30 minutes.
- TIP:.
- If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.
LOW FAT OVEN FRIED CHICKEN
I created this recipe when looking for a crispy oven fried chicken. The bouquet garni gives it great flavor. If you can't find it, use some rosemary, thyme and sage.
Provided by Grandma Deb
Categories Chicken Breast
Time 32m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray 9x13 baking dish with cooking spray. In pie plate, combine panko crumbs, garlic powder, salt, pepper, red pepper and bouquet garnie. In another pie plate, beat egg whites slightly. Lightly dust each chicken breast with flour, dip in egg white then in bread crumbs. Place in baking dish. Bake @350 25-30 minutes or till internal temperature reaches 165 degrees.
Nutrition Facts : Calories 307.2, Fat 5.2, SaturatedFat 1.1, Cholesterol 72.6, Sodium 1037.2, Carbohydrate 31.3, Fiber 2, Sugar 2.7, Protein 31.6
OVEN FRIED CHICKEN
Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.
Provided by Ellie Krieger
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
- Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
- In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
- One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
- Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.
Nutrition Facts : Calories 270 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 590 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 33 grams
OVEN-FRIED CHICKEN
Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
- Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g
LOW-FAT OVEN-FRIED CHICKEN
A nice lo-fat, lo-calorie chicken that I found in my files. Just wanted to share it for those who don't need/want all the fat and calories in deep-fried food.
Provided by Beve538
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients together; Dip chicken in milk then roll in dry mix.
- Place on greased pan; bake 400, 30 min; Take from oven, brush with oil, bake 10 minute.
- more.
Nutrition Facts : Calories 361.2, Fat 21.8, SaturatedFat 5.2, Cholesterol 94.5, Sodium 220.2, Carbohydrate 7.3, Fiber 0.3, Sugar 0.1, Protein 32.2
LOW FAT OVEN BAKE CRISPY CHICKEN
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.
Provided by C.C619
Categories Chicken Breast
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Preheat oven to 325°F and spray a baking sheet with Pam cooking spray.
- Put all the dry ingredients into a ziplock bag and shake to combine.
- 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.
- Remove and place on baking sheet.
- Repeat till all pieces are coated.
- Spray chicken with Pam cooking spray and bake for about 20 minutes.
OVEN FRIED BUTTERMILK CHICKEN - LOW FAT, BUT TASTY!
This chicken is a great alternative to the heart attack on a plate fried chicken without sacrificing the texture and flavor of a good home made 'fried' chicken. I've been tweaking this recipe for some time and I have it just where we like it. My hublet loves this recipe, as do I.
Provided by Brandess
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 47.8, Fat 2.5, SaturatedFat 0.2, Sodium 641.1, Carbohydrate 6.1, Fiber 0.3, Sugar 0.8, Protein 0.6
LOW-FAT BISQUICK OVEN FRIED CHICKEN
I make this about once a week at our house. All three kids like it (and hubby too) and it is one of my own favorites as well. It's such a great alternative to the heavily-fried chicken, but I'm telling you...it tastes JUST as great!
Provided by Debidoo
Categories Whole Chicken
Time 1h5m
Yield 2 pieces each, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place butter in 13x9 pan. Preheat oven to 425°F and place pan and butter in oven while it's preheating.
- Combine Bisquick, paprika, salt, and pepper in a large resealable bag.
- Skin chicken, if desired. Rinse each piece under cold water. Then place in bag, one or two pieces at a time, and shake to coat well.
- When butter is melted in pan (pan should be hot), place meat in pan, meaty sides down.
- Bake 35 minutes; turn pieces over and bake an additional 10-15 minutes or until internal temperature reaches 160°F.
- Excellent with mashed potatoes, biscuits, and green beans!
Nutrition Facts : Calories 324.9, Fat 23.8, SaturatedFat 7.8, Cholesterol 111.1, Sodium 703.9, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 25.8
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