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.
- Spray tops of chicken pieces with cooking spray. Bake about 50 minutes or until chicken is golden brown and juices run clear, turning once and spraying with additional cooking spray halfway through baking time.
This recipe appears in: Chicken
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||17 %|