Baking instead of deep frying this recipe reduces carbs and calories.
Photo by Michael Phillips
SERVES 4
Baking instead of deep frying this recipe reduces carbs and calories. Not to mention that it is a faster, easier and less hands-on process!
1 3–4-pound chicken, cut into 8 pieces (or your favorite chicken parts)
2 cups buttermilk
¼ teaspoon cayenne pepper
Vegetable oil spray
1 cup all-purpose flour
1 cup seasoned breadcrumbs, not panko
Kosher salt
Fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
Rinse and pat dry chicken parts. In a large bowl, whisk together buttermilk and cayenne. Place chicken parts in bowl and turn until all pieces are coated. Cover with plastic wrap and refrigerate overnight, or at least 2 hours.
Preheat oven to 400 F. Line a large shallow baking pan with foil and spray with vegetable oil.
In a large bowl, whisk together flour, breadcrumbs, salt, pepper, garlic powder and paprika. Make sure each piece of chicken is thoroughly coated with buttermilk—but shake off excess. Dredge each piece in the flour mixture and place in pan. (If you like your chicken extra crispy, let the pieces rest on a rack for 10 minutes until they start to get a little soggy, then thoroughly dredge in flour mixture again; then place in baking pan.) Spray the tops of the chicken pieces with vegetable oil spray.
Bake in preheated oven for 35–40 minutes, or until temperature on an instant-read thermometer reaches 165 degrees, and chicken is golden brown. Remove from oven and transfer to a rack or paper towel-lined platter.
Chef’s tip: Baking times will vary based on chicken parts. Let your thermometer be your guide. Check the temperature in every piece. Remove cooked pieces and leave others to finish cooking to the required temperature—165 F.
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