Oven Fried Chicken Two Ways

A very good baked fried chicken that is soaked in buttermilk overnight.  I compared the recipes I had and the first one posted below was different because of the mayonnaise.  I have always soaked my chicken, fried or baked, in buttermilk for probably 35 years.   An idea from an old neighbor who made all of the chicken for our annual Association meeting (condo days). The buttermilk tenderizes the chicken and gives it a special taste.

I have  changed the ingredients over time; using different herbs and spices while some times trying out new recipes.  Gene tolerated this kind of  “healthy” chicken but when he wanted the real thing he went to Kentucky Fried Chicken.

Oven Fried Chicken

  • 1 cup buttermilk (can use low-fat)
  • 1/2 cup mayonnaise (low-fat is fine)
  • fresh thyme leaves
  • 1-1/2 tsp. paprika
  • 3/4 tsp. onion powder
  • 3/4 tsp. garlic powder
  • 1/4 tsp. cayenne powder
  • 1/2 tsp. salt
  • 8 chicken breasts with bone in (you can use any cut up chicken – I just prefer breasts – I also take off the skin – that’s why Gene was not crazy about this recipe)
  • 3 to 4 cups panko bread crumbs, or use any plain bread crumbs
  • chives, chopped (I just use my kitchen scissors to cut up the chives)

Combine the buttermilk, mayonnaise, some thyme, 1 tsp. paprika, onion and garlic powders, cayenne and 1/2 tsp. salt in a large bowl.  Add the chicken and toss to coat; cover and refrigerate for a few hours or overnight (I prefer overnight).

Preheat your oven to 400°F.  Line 2 baking sheets with foil and set a wire rack on each; coat the racks with cooking spray.  Combine the breadcrumbs, chives, the remaining thyme and 1/2 tsp. paprika, 1 tsp. salt and 1/2 tsp. pepper inn a shallow bowl.

Remove the chicken from the marinade and dredge in the panko mixture, pressing to adhere.  Put the chicken on the rack, skin side up (or breast side up) and lightly coat the chicken with cooking spray.  Bake until the crust is golden and a thermometer inserted into the thickest part registers 165°F.   These chicken breasts were very big and they took 1-1/2 hours to cook through;  just adjust the time to the size and type of meat you are cooking.

Serve with Risotto Milanese Two Ways and Broccoli, Cauliflower and Carrots in the Microwave.

WW Oven Fried Chicken

  • 3/4 cup low-fat buttermilk
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 4 (7 oz.) bone-in chicken breasts, skinned
  • 1 cup whole wheat Panko bread crumbs (I use regular for this dish)
  • 2 tbsp. Parmesan cheese, grated (I add a little more)
  • 1 tbsp. paprika
  • 2 tsp. sage
  • 1 tsp. rosemary

Combine the buttermilk, 1/2 tsp. pepper and 1/4 tsp. salt in a large zip-loc bag; add chicken.  Refrigerate for a few hours or overnight; I prefer overnight.

Preheat your oven to 400°F.  Line baking sheets with foil and place a wire rack on top; lightly coat with a non-stick spray.

Mix together the bread crumbs, Parmesan, paprika, sage, rosemary and remaining 1/2 tsp. pepper and 1/4 tsp. salt.  Dredge the chicken breasts in the bread crumb mixture to coat and place on the wire rack.  Cook until the temperature of the chicken breasts reaches 165 degrees.  Here again, depending on the size will determine the cooking time.  If you use large breasts like I did above you could always cut them in half.

I would guess (I did not save the points)  these are about 7 to 8 points per chicken breast.

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