Here’s a great buttermilk oven-fried chicken that’s just as crisp deep fried. Double dipped and cooked in only a tablespoon of oil!

Crisp Oven Fried Chicken With Little Oil

It’s hard to believe that this oven fried chicken comes out so crispy with only a tablespoon of oil!

The secret to the crispiness is preheating the baking sheet and the oil! This is a little trick I recently learned and I was very anxious to test it out!

Because you preheat the pan and the oil together, I’d strongly recommend using a metal pan or baking sheet. Adding cool chicken to the hot pan can cause breakage in glass or ceramic due to thermal shock. So play it safe with a pan that won’t break!

Messy But Worth It

I warn you upfront–this is messy to prepare!

As with any egg dipped and flour-dredged coating, your hands get very messy from the buildup of flour and liquid. A good pair of tongs works well here–if you’re comfortable using them.

I can never get the right rhythm with the tong method–no matter how many times I try. Therefore, I use my hands and they get very messy so I constantly have to rinse them off. I kid that my hands have fungus, which always gets a laugh.

I wish there was a super-easy and non-messy way to do this, but I haven’t discovered it besides the tongs.

The Flour

To prevent the flour from getting gloppy from the dipping, I only add enough to coat a few pieces then add more fresh seasoned flour for the next batch.

I also find it more convenient to use an oblong pan for the flour dip because it gives you space to roll the chicken in the coating.

The Recipe

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Buttermilk Oven Fried Chicken (Lower Fat)

Here’s a great buttermilk oven-fried chicken that’s just as crisp deep fried. Double dipped and cooked in only a tablespoon of oil!

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Chicken, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: buttermilk fried chicken, oven-fried chicken

Servings: 4 -8

Calories: 847kcal

Author: Judith Hannemann

Ingredients

• 8 bone-in chicken pieces thighs, drumsticks, breasts or a mix
• 1 tbsp oil see NOTES

BUTTERMILK DIP

• 1 cup buttermilk
• 2 eggs
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp hot sauce optional

COATING

• 2 cups flour
• 1 tbsp kosher salt
• 1 tbsp paprika smoked variety is best
• 1/2 tsp pepper
• 1 tbsp garlic powder
• 2 tsp onion powder
• 1 tsp sugar

Instructions

• Place the oil in a large baking sheet--a 15 x 10 jelly roll pan works well--or a large baking pan (metal roasting pan works well too).
• Put the pan in the oven and preheat to 350 degrees F.
• Whisk together all the buttermilk dip ingredients in a large bow.. Mix all the coating ingredients in another large bowl. See post for hints.
• Dip the chicken in the buttermilk mixture then the coating mixture. Again, dip the piece in the buttermilk mixture and coating mixture.
• Place the chicken, skin side down. in the hot baking sheet. Bake for 25 minutes.
• Turn chicken skin side up and bake for an additional 20 minutes.
• Skin may also be removed before preparation. Dip, coat and bake as per instructions.

Notes

Canola, peanut or vegetable oil works best. Avoid olive oil due to it's low smoke point.

Nutrition

Serving: 1serving | Calories: 847kcal | Carbohydrates: 56g | Protein: 55g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 262mg | Sodium: 2258mg | Potassium: 821mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1379IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 6mg

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Escarole Soup with Tiny Meatballs

A treasured old Brooklyn recipe.  There’s nothing more to be said, except you can substitute ground beef for the ground chicken.

Just enjoy and mangia.  This one’s healthy and low-fat/calorie too.

Escarole Soup with Tiny Meatballs

• 6 cups rich chicken broth
• 3 eggs
• 1/2 cup grated cheese a combo between Parm & Romano
• 1/3 to 1/2 lb ground chicken
• 1 tbs dry breadcrumbs
• 2 tsp minced parsley
• 1 tsp minced garlic
• 1 large head escarole (that would make about 5 firmly packed cups) or comparable amount of fresh spinach. 
• Salt & freshly ground pepper to taste.

Add the meatballs and cook for 5 minutes. Stir in the remaining egg/cheese mixture. Bring to a boil and correct the seasoning.

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Oven Fried Ranch Chicken

 

This oven fried chicken is absolutely yummy.  Best part of it is, it uses very little fat, unlike most oven-fried chicken recipes.  In fact, you can eliminate the fat entirely if you are using leg quarters or thighs with the skin on.  Breasts, because of the low fat content (even with skin on) will require the fat, as well as skinless parts.  Chicken is very juicy and flavorful due to the brining process.

I serve this oven fried chicken many times cold with my Herbed Potato Salad with Pesto Aoli and a green salad.  Nice hot too with either a baked potato or mashed and whole steamed green beans.

The Recipe

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Oven Fried Ranch Chicken

This oven fried chicken is absolutely yummy.  Best part of it is, it uses very little fat, unlike most oven-fried chicken recipes.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Chicken

Cuisine: American

Keyword: fried chicken, oven-fried chicken, ranch

Servings: 4 -8

Calories: 641kcal

Author: Judith Hannemann

Ingredients

• 1 whole frying chicken cut into pieces
• 1 cup flour or baking mix such as Bisquick
• 1 envelope dry ranch salad dressing mix
• 2 tbsp butter/margarine OR olive oil

BRINE

• 2 quarts water
• 1/4 cup granulated sugar
• 1/4 cup kosher coarse salt

Instructions

• Prepare brine by mixing all ingredients.  Place chicken parts in a deep bowl or a large plastic container with a lid (such as Lock & Lock).  Pour brine over chicken; cover.  Place in refrigerator for 2-4 hrs--no longer.  If you want to brine overnight, I suggest using buttermilk instead, as I learned the hard way when I forgot about the chicken and ended up with very salty chicken!!!
• Preheat oven to 400 degrees.  Place butter or olive oil in a 13 x 9 baking dish.  Place pan in oven to melt butter or heat oil.  Once heated/melted, distribute across the bottom of the pan.
• Prepare coating mix by mixing flour and dressing mix in a large plastic bag.   Place 2 pieces at a time in the bag and shake well to cover chicken.  Place in baking pan skin side down.
• Bake at 400 degrees for 35 min; turn chicken skin side up and bake an additional 15-20 min or until chicken is golden brown and juices run clear.

Nutrition

Serving: 1serving | Calories: 641kcal | Carbohydrates: 40g | Protein: 39g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 158mg | Sodium: 7806mg | Potassium: 393mg | Fiber: 1g | Sugar: 13g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg

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