Oven Fried Buttermilk Chicken Low Fat But Tasty Recipes

Steps:

• Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
• Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
• Heat oil in a skillet over high heat to about 350°F.
• Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
• Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
• Enjoy!

Steps:

• In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
• Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
• Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
• In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
• Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
• Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
• Enjoy!

Steps:

• On a cutting board, slice each chicken breast into strips.
• In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
• Preheat oven to 425˚F (220˚C).
• In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
• Dip the chicken strips in the panko mixture, ensuring they are fully coated.
• Line a rimmed baking sheet with parchment paper and brush with canola oil.
• Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
• Transfer the chicken to a paper towel-lined plate to remove extra grease.
• Enjoy!

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.

Steps:

• PREP: Heat oven to 425F.
• CLEAN: Wash hands.
• Place buttermilk in shallow dish.
• On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
• Dip chicken in buttermilk to coat completely.
• Dredge in flour mixture to cover completely.
• Place on clean sheet of waxed paper.
• In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
• Place chicken skin side down in pan.
• CLEAN: Wash hands.
• Notes: CHILL: Refrigerate leftovers immediately.
• Chicken may also be deep-fried.
• COOK: Bake chicken at 425F for 30 minutes.
• Carefully turn chicken over.
• Bake 30 minutes more or until internal juices of chicken run clear.
• (Or insert instant-read meat thermometer in thickest part ot chicken).
• (Temperature should read 170°F for white meat, 180°F for dark meat).

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.

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.