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Buttermilk Oven “Fried” Chicken

Buttermilk Oven “Fried” Chicken

Print recipe
Yield 4 servings
Meal type Main Dish
Source The Skinnytaste Cookbook
Serving Size 2 drumsticks
Per Serving
Calories 294 kcal
Protein 41g
Total Carbohydrate 12g
Sugars 2g
Total Fat 8.5g
Saturated Fat 2.5g
Fibre 1g
Sodium 709mg

Ingredients

Chicken

  • 8 chicken drumsticks, skinned (about 3 1/2 ounces each)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • juice of 1/2 lemon
  • cooking spray or oil mister

Coating

  • 2/3 cups panko bread crumbs
  • 1/2 crushed cornflake crumbs
  • 2 tablespoons grated parmesan cheese
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoon sweet paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder

Directions

For the chicken
1.
In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
2.
Preheat the oven to 400 F. Place a rack on a baking sheet and lightly spray with oil
3.
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.
4.
Bake until golden brown and cooked through, 40 to 45 minutes.
For the coating
5.
In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder and chili powder.
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Pages

  • Recipe Box
    • Recipe Index
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    • Ingredient Conversions
  • About

Archives

  • February 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • July 2014

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  • Breakfast (4)
  • Dessert (1)
  • Dinner (2)
  • Entertaining (2)
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