So, I thought I'd browse the internet and see if I could find a new fried chicken recipe. When I saw this recipe, I thought yummmm!!!Not only was I hoping to get that crispy fried chicken effect, but since it's oven fried, I'm being healthy, and cutting down on the fats.
Buttermilk Oven-Fried Chicken
YIELD Makes about 8 servings
|1‑1/2||cups low-fat buttermilk|
|1||tablespoon plus 1 teaspoon garlic powder, divided|
|2||teaspoons dried thyme, divided|
|1||teaspoon dried sage|
|1/2||teaspoon black pepper|
|2‑1/2||pounds chicken pieces, skin removed|
|Nonstick cooking spray|
|1‑1/2||cups panko bread crumbs*|
|1/4||cup all-purpose flour|
- Whisk buttermilk, 1 tablespoon garlic powder, salt, 1 teaspoon thyme, sage, paprika and pepper in large bowl until well blended. Add chicken; turn to coat. Cover and refrigerate at least 5 hours or overnight.
- Preheat oven to 400°F. Line 2 baking sheets with foil; spray with cooking spray. Set aside.
- Combine bread crumbs, flour, remaining 1 teaspoon garlic powder and 1 teaspoon thyme in large shallow bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Coat chicken pieces one at a time with crumb mixture. Shake off excess crumbs. Place on prepared baking sheets; let stand 10 minutes.
I got up early this morning (4:30) so I could get this in the oven before the day started getting warm.
Just took my chicken out of the oven and had to do a trial taste test. I do believe I'm gonna keep this recipe
Fix some potato salad and slice some watermelon and I'll have a nice cool dinner for a very hot day!!!!!!