Friday, March 25, 2016

Oven Fried Chicken- All the Goodness Without All the Oil

I love   I based my recipe on one I found on the site.  Fried chicken is a perennial favourite but who needs fried these days?  This oven "fried" version is for Aaliyah, my granddaughter and my sous-chef.

The best part of the chicken to use for this recipe is the drumstick.  Chicken breasts just get too dry and drumsticks have way more flavour.  The buttermilk marinade will guarantee even more tenderness.

This recipe serves 9 2-piece portions.


  1. 18           chicken drumsticks (about 3 1/2 ounces each)
  2. 1 tsp     kosher salt
  3. 1 tsp     sweet paprika
  4. 1 tsp     each  basil, oregano and thyme
  1. 1           garlic clove, finely minced
  2. 1/4 tsp  freshly ground black pepper
  3. 2 cups   buttermilk
  4. Juice of one lemon
  5. Cooking spray or oil mister coating

  1. Coating
  2. 1 1/4 cup panko bread crumbs
  3. 1 cup     crushed cornflake crumbs
  4. 4 tbsp    grated Parmesan cheese
  5. 3 tsp      kosher salt
  6. 2 tsp     parsley, finely minces (or use dried)
  7. 3 tsp     sweet paprika
  8. 1/2 tsp  chili powder

  1. For the chicken:
  2. In a medium bowl, season the chicken with the salt, paprika, oregano, basil, thyme, garlic and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
  1. Preheat the oven to 400°F. Place a rack on a baking sheet and lightly spray with oil.
Ready for the oven.
  1. For the coating:
  2. In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika and chili powder.
  1. Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.
  1. Bake until golden brown and cooked through, 40 to 45 minutes.

**to reduce calories, you can skin the chicken before marinading.

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