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Baked Up Fried Chicken, Low Fat

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Ingredients

Adjust Servings:
1/2 cup low fat buttermilk
1 egg white
6 boneless skinless chicken breasts
1/2 cup all purpose flour
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano leaves
2 teaspoons chili powder
2 teaspoons baking powder
1 - 2 tablespoon olive oil

Nutritional information

211.7
Calories
51 g
Calories From Fat
5.8 g
Total Fat
1.1 g
Saturated Fat
76.3 mg
Cholesterol
1079.4mg
Sodium
10.9 g
Carbs
0.9 g
Dietary Fiber
1.2 g
Sugars
27.8 g
Protein
162g
Serving Size (g)
6
Serving Size

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Baked Up Fried Chicken, Low Fat

Features:
    Cuisine:

    What is the purpose of brushing it with oil? Won't that make it soggy? Thanks!

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Baked-Up Fried Chicken, Low Fat,Forget about that greasy version of fried chicken that soaks through the takeout container before you get it home. Get all the crunch with half the calories using this hassle-free oven method. Skinless, boneless chicken breasts stay moist and tender beneath a crispy coating of spices.,What is the purpose of brushing it with oil? Won’t that make it soggy? Thanks!,Maybe a silly question but could it work to spray with cooking spray rather than dab oil on? I have an olive oil spray that just may give it a more light and even coat


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    Steps

    1
    Done

    . Preheat Oven to 450f (230c).

    2
    Done

    Line a Rimmed Baking Sheet With Foil and Set a Wire Rack on Top.

    3
    Done

    Spray Rack With Cooking Spray.

    4
    Done

    in a Large Bowl, Whisk Buttermilk With Egg White, Add Chicken and Turn to Evenly Coat.

    5
    Done

    Measure Flour, Salt, Garlic Powder, Oregano, Chili Powder and Baking Powder Into a Large Plastic Bag.

    6
    Done

    Close Top and Gently Shake to Evenly Mix.

    7
    Done

    Remove Chicken, One Piece at a Time, from Buttermilk and Shake Off Excess Liquid, Then Place in Bag.

    8
    Done

    Close Top and Shake Gently to Evenly Coat.

    9
    Done

    Remove from Bag, Shaking Off Excess Coating, Then Place on Rack, Repeat With Remaining Chicken, One Piece at a Time.

    10
    Done

    Discard Any Remaining Milk and Flour Mixtures.

    11
    Done

    Using a Brush, Lightly Dab Oil as Evenly as Possible Over Coating on Chicken.

    12
    Done

    Bake in Centre of Preheated Oven Until Coating Is Crisp and Golden, About 30 Minutes.

    13
    Done

    Tip:.

    14
    Done

    If You Have Time, Let Chicken Marinate in Buttermilk Before Roasting. This Makes It Even More Tender and Adds Tang, Too! Place Chicken and Buttermilk Mixture in a Large Plastic Bag. Push Chicken Down Into Marinade, Then Squeeze Out as Much Air as Possible from Bag. Seal Tightly With an Elastic Band as Close to Chicken as Possible. Place in a Large Bowl. Refrigerate 4 Hours or Overnight. Then Proceed With Recipe as Written.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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